Taste of Home
Chili Beef Cornbread Casserole
TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 6 servings.
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
Directions
-
1.
Preheat oven to 375°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in cornstarch, onion, chili powder and garlic powder. Stir in tomato sauce. Cook and stir 2 minutes or until thickened. Remove from heat.
-
2.
In a large bowl, whisk flour, cornmeal, sugar and baking powder. In another bowl, whisk eggs, milk and oil until blended; stir in corn. Add to flour mixture; stir just until moistened. Stir in cheese.
-
3.
Spread half the batter into a greased 2-qt. baking dish. Top with beef mixture. Spread remaining batter over filling.
-
4.
Bake, uncovered, until a toothpick inserted in cornbread portion comes out clean, 25-30 minutes. Let stand 5 minutes before serving. If desired, serve with sour cream and salsa.
Nutrition Facts
1 piece (calculated without sour cream and salsa): 482 calories, 22g fat (9g saturated fat), 130mg cholesterol, 773mg sodium, 46g carbohydrate (10g sugars, 3g fiber), 25g protein.
© 2024 RDA Enthusiast Brands, LLC