Sunday, November 21, 2010

Cornbread-Chili Casserole

We're having this for supper tonight but I thought I'd go ahead and post the recipe. It sounds delicious and cozy! For those of you with a First Methodist cookbook it's Beth Bernard's recipe on page 145. (I can't go wrong using a recipe submitted by someone who co-authored two of their own cookbooks, can I?)


1 Tbsp. vegetable oil
1 medium onion, chopped
1.5 lbs. lean ground chuck
1.5 cups salsa (we're out so I'm substituting Rotel)
1 (11-oz.) can whole kernel white shoe peg corn
1/4 cup water
2 Tbsp. hot Mexican chili powder
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. black pepper
1 (7- or 8-oz.) box Jiffy cornbread muffin mix
1/2 cup milk
Shredded cheddar cheese and/or sour cream for garnish

1. Preheat oven to 375*.
2. Heat oil in a large skillet. Saute' onion until soft. Remove to a separate dish.
3. Brown ground beef and drain fat. Stir in the onion, salsa, corn, water, and seasonings.
4. Spoon into a 9x12-inch casserole dish, smoothing the mixture.
5. Mix the corn muffin mix with 1/2 cup milk (enough to make it easy to spread). Spread it thinly over the chili mixture. Bake uncovered for 35 minutes at 375*.
6. Let stand 10 minutes and serve with sour cream and grated cheese.

Optional: One cup shredded cheddar may be added to mixture before baking.
Serves 6.

***Again, I haven't tried it but I think any chili recipe topped with the cornbread mix and then baked would be DELICIOUS!***

***Update! We had it tonight and it was great! I followed the 2 tbsp. chili powder instruction and it was HOT! (I only used a mild Rotel...?) It was very good! Eddie says I like it because it's a casserole. I'll do it again sometime!***

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