Cornbread-Chili Casserole
6
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1 tbsp
vegetable oil
1 md
onion, chopped
1 ½ lb
lean ground beef
1 ½ c
mild salsa (medium or hot if preferred)
1
1-ounce can whole-kernel white shoepeg corn, drained
½ c
vegetable stock
2 tbsp
hot Mexican chili powder
1 tsp
cumin
1 tsp
salt
½ tsp
freshly ground black pepper
1
8-ounce box cornbread muffin mix
½ c
whole milk
1 c
shredded cheddar cheese
¼ c
sour cream
Trisha Yearwood cooks up wholesome dishes that don’t compromise on taste and flavor in Trisha’s Table.
When my nephew Kyle went away to college last fall, though I know he loved his independence, I also know he had withdrawals from his mama’s home cooking! When he comes to visit me, I never have to ask what he’d like me to cook. He never gets tired of this easy, hearty casserole. It’s easy enough for him to make himself, but don’t tell him that, because then he might stop coming to see Aunt T!
Directions
- Preheat the oven to 375°F. In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and sauté until soft, 5 to 7 minutes. Add the ground beef to the onion, break up, and brown, 8 to 10 minutes. Drain any excess fat. Stir in the salsa, corn, vegetable stock, chili powder, cumin, salt, and pepper. Transfer the mixture into a 9 ×13-inch baking dish, smoothing into an even layer.
- Mix the corn muffin mix with about ½ cup milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned on top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the cheese and sour cream before serving.
Reprinted from Trisha’s Table. Copyright © 2015 by Trisha Yearwood. Interior photographs copyright © 2015 by Ben Fink. Cover photograph copyright © 2015 by Peggy Hagopian. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
