CHILI CORNBREAD CASSEROLE JIFFY RECIPES

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CORNBREAD-CHILI CASSEROLE RECIPE | TRISHA YEARWOOD | FOO…



Cornbread-Chili Casserole Recipe | Trisha Yearwood | Foo… image

Provided by Trisha Yearwood

Categories     main-dish

Total Time 1 hours 15 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 13

1 tablespoon vegetable oil
1 medium onion, chopped 
1 1/2 pounds lean ground beef 
1 1/2 cups mild salsa (medium or hot if preferred) 
One 12-ounce bag frozen whole-kernel white shoepeg corn, thawed 
1/4 cup vegetable broth 
2 tablespoons hot Mexican chili powder 
1 teaspoon ground cumin 
Salt and freshly ground black pepper
Three 8-ounce boxes cornbread muffin mix (Jiffy preferred) 
1 1/2 cups whole milk 
1 cup shredded Cheddar (about 4 ounces) 
1/4 cup sour cream 

Steps:

  • 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 saute until soft, about 5 minutes. Add the ground beef to the onion and saute, 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.

5 INGREDIENT JIFFY CORN CASSEROLE RECIPE - FOOD.COM



5 Ingredient Jiffy Corn Casserole Recipe - Food.com image

Okay, I have made this in the past for "Mexican" night & poker nights... but then we had this again a few weeks ago at a friends party and just had to post the recipe for easy access & safe keeping. There are several recipes out there for this casserole, but they are all different. This one has no eggs (which seems to be hard to find) and uses only 5 ingredients. It's so easy to make but always a crowd pleaser - try it at a BBQ, alongside chili, or as a Holiday side-dish... ** NOTE: The consistency is supposed to be like a spoonbread, it is a casserole, not like cornbread you would cut into pieces -this is like Chi Chi's corn casserole they served on the side. PS- I make a double batch & bake in a 9x13x2 casserole dish. Lastly, if you add about 3/4 cup of sugar to this, you could serve it as a dessert :-)

Total Time 1 hours

Prep Time 5 minutes

Cook Time 55 minutes

Yield 8-10 serving(s)

Number Of Ingredients 5

1 (8 ounce) box Jiffy cornbread mix
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn (not drained)
1 cup sour cream
1/2 cup melted butter

Steps:

  • Mix all ingredients and pour into (greased or sprayed with cooking spray) 8x8" casserole dish.
  • Cook uncovered for 55-60 minutes at 350 degrees.

Nutrition Facts : Calories 362.2, FatContent 21.4, SaturatedFatContent 11.6, CholesterolContent 46, SodiumContent 782.8, CarbohydrateContent 41.3, FiberContent 3.6, SugarContent 4.2, ProteinContent 5.2

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