Chili Cornbread Bake
The Chili Cornbread Bake boasts a hearty and flavorful combination of tender ground beef, sautéed onions, and a zesty salsa base. The addition of chili powder and ground cumin lends a warm and slightly spicy kick, balanced by the sweetness of the corn and creaminess of the cornbread topping. The melted cheddar cheese and dollop of sour cream on top add a creamy, indulgent finish, creating a satisfying and comforting dinner option.
1 ½ lb Ground Beef (85/15)
1 tbsp Vegetable Oil
1 medium Onion, diced
1 ½ cups Mild Salda (medium or hot, if preferred)
1 12oz bag Frozen Corn, thawed
¼ cup Chicken Broth
2 tbsp Chili Powder
1 tsp Ground Cumin
Salt + Pepper
3 8 oz boxes Cornbread Muffin Mix
1 ½ cups Whole Milk
1 cup shredded Cheddar Cheese
¼ cup Sour Cream
Preheat the oven to 375 degrees F.
In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and sauté until soft, about 5 minutes. Add the ground beef to the onion and sauté, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat.
Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes.
Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.