Chili Cornbread Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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One of my family's top 10 meals. This is the one I bring to pot luck suppers. The best thing is that it's a meal in itself (it's great with a side salad, but I've served it on its own plenty of times!) Ingredients:
1 lb. ground beef |
1 can beef broth |
2 cans (14oz) diced tomatoes, undrained |
1 can (14oz) kidney beans, drained and rinsed |
1 small can (8oz) whole kernel corn (or use frozen) |
3 t chili powder |
for the cornbread topping |
2 packages cornbread mix, which will probably call for |
2 eggs |
4 t butter or margarine, melted |
2/3 cup milk |
Directions:
1. Preheat oven to 375.
2. In a large, oven-proof skillet, brown the ground beef, then drain the fat.
3. Turn heat to medium-low, and add the beef broth, tomatoes, beans, corn, and chili powder.
4. Bring to a boil, turn the heat down, and let it simmer for 15 minutes, stirring occasionally.
5. Make the cornbread near the end of that 15 minutes, or it will set & be too thick to pour.
6. Follow the directions on the package of cornbread mix.
7. Pour cornbread batter evenly over the top of the chili. It will sink into the chili. Don't worry - it'll rise nicely during baking.
8. Place in the oven, on middle rack.
9. Bake 25-30 minutes. It's done when the cornbread turns golden brown and a toothpick inserted in the middle comes out clean.
10. This recipe makes a very thick layer of cornbread. To make a thinner layer, use only 1 package of mix. In that case check for doneness after about 20 minutes.
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