Chili Beef Cornbread Casserole
This recipe is my potluck standby. And when I hear that someone may need a comforting 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 shredded cheddar cheese
- Optional: Sour cream and salsa
Reviews
Perect meal. Love that there is a cornbread recipe and not just a box because all the boxes ones I have seen have soy fillers and I am allergic to soy. Homemade is always better. I like that I get to decide about salt and spices.
The recipe has potential but is bland as is, probably because there’s no salt included in the recipe. The cornbread really needs salt. If I make it again, I’ll try that, along with some of the other suggestions.
I always follow a recipe the first time I make it....This one needs a lot of help...Just plain and bland....needs some onions in with the meat, maybe mix in some olives, diced green chilis, etc...
Made this for dinner tonight and my family loved it. We usually have leftovers, but that did not happen. Chili—good; cornbread—good. Together—spectacular.
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.