Chili and cornbread always seem to go good together. Put them both in the same dish and you create an amazing one dish meal.
I was a little worried about how well the cornbread would bake with the chili added to it, but to my surprise, it was almost perfect. The recipe calls for an 8 x 12 – 2-quart dish which I did not have on hand – so I substituted an 8 x 8 an, as a result, the chili mix pretty much covered the cornbread, but the end result was still very good.
If you’re looking for a good one dish meal give this one a try it’s really good.
Chili Casserole with Cornbread
- 1 pound lean ground beef
- 1 jar chunky salsa (16 ounces)
- 2 cups dark red kidney beans
- 1 can diced tomatoes (undrained)
- 1 ½ cups frozen corn
- 3 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 package 6.5 ounce Betty Crocker cornbread and muffin mix
- 1/3 cup milk
- 1/3 cup shredded cheddar cheese
- 1 tablespoon sliced green onion
- Preheat oven to 400F.
- In a large skillet over medium-high break up a burger while cooking until burger is brown and no longer pink inside; drain if needed. Add the salsa, kidney beans, tomatoes, corn, chili powder, and cumin; mix until thoroughly combined. Cook for about 5 minutes or until heated through.
- While the burger is cooking prepare muffin mix according to package directions using milk. Spoon the batter around the edges of an ungreased 8 x 12 baking dish and spoon the chili mixture into the center.
- Bake for 18 minutes – sprinkle cheese over the top and continue baking until cheese is melted and cornbread is golden brown.
- Serve hot garnished with the green onion.
Adapted from Betty Crocker