Chili Beef Cornbread Casserole
This recipe is my potluck standby. And when I hear that someone needs a good home-cooked meal, I bring them this casserole. —Lorraine Espenhain, Corpus Christi, Texas
Ingredients
- 1 pound ground beef
- 1 tablespoon cornstarch
- 1 tablespoon dried minced onion
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 can (15 ounces) tomato sauce
- 3/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 2 large eggs
- 1/2 cup 2% milk
- 3 tablespoons canola oil
- 1 can (8-1/4 ounces) cream-style corn
- 1 cup Kerrygold shredded cheddar cheese
- Sour cream and salsa, optional
Reviews
My family really liked this. I only had an 8 ounce can of tomato sauce so I used that and added a can of petite diced tomatoes with the liquid. I would do that again. I also added a teaspoon of cumin to the meat. I forgot to add the cheese to the corn meal mixture so I added it to the top the last few minutes, but I think it would have been better mixed in the cornmeal. I like the suggestion to add chiles and I think I would add it to the cornmeal. I'm sure I will make this again with those minor changes.
It was ok.
I followed this recipe except added chopped onions to the beef. It was just okay. It needs something to add more flavor. Maybe chili beans instead of plain tomato sauce. It is a good basic recipe. If you do make it I strongly recommend jazzing it up a bit. It has room for improvement. I also needed to bake it for about 45 minutes because at 30 the middle wasn't cooked all the way. It tasted good with sour cream on top.
Enjoyed this casserole. Will make again. The only thing I did differently was to use real onion and garlic... Otherwise made as per recipe..... Will make again.
This was great! I cut the tomato sauce in half and added a can of chili beans with sauce. I think next time I'll leave the cheese out of the corn bread and add green chiles for flavor. I may also swap honey for sugar. I didn't have creamed corn so I added whole kernel corn with some corn juice and it worked fine. I did bake longer than directed, almost 45 minutes, until the bread was nicely browned on top. Looking forward to sharing this recipe!
My family did not care for this casserole. It was mushy and too sweet. Just ok.
I used whole kernel corn as I did not have creamed corn. To add creaminess to the cornbread in absence of the creamed corn I added about 1/3 c sour cream to the cornbread. For those that like it spicy you might want to add chilis or cumin.
It was just ok, I added a can of chopped green chiles to the meat, but think it needed something more....maybe the jalapenos
This is a great casserole, simple and easy to make. I tweaked it to lower salt content by using no salt tomatoes instead of sauce. Also added Jalapenos for a little heat. Everyone loved it.