CHILI CORNBREAD CASSEROLE RECIPE RECIPES
CORNBREAD-CHILI CASSEROLE RECIPE | TRISHA YEARWOOD | FOOD ...
Provided by Trisha Yearwood
Categories main-dish
Total Time 1 hours 15 minutes
Cook Time 40 minutes
Yield 6 servings
Number Of Ingredients 13
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.
CHILI CASSEROLE WITH CORNBREAD RECIPE - BETTYCROCKER.COM
From Betty's Soul Food Collection... Chili and cornbread partner in a homey one-dish dinner bake.
Provided by Betty Crocker Kitchens
Total Time 40 minutes
Prep Time 20 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.
- Meanwhile, make cornbread as directed on pouch, using milk. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.)
- Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving.
Nutrition Facts : Calories 440 , CarbohydrateContent 57 g, CholesterolContent 55 mg, FatContent 0 , FiberContent 6 g, ProteinContent 24 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 1110 mg, SugarContent 13 g, TransFatContent 1/2 g
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- Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool. , In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.
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- Preheat oven to 400°. In a large pot over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook until fragrant, 1 minute more, then add tomato paste, stirring to combine. Add ground beef and cook until no longer pink. Drain fat. Return beef mixture to skillet and add chili powder, cumin, and oregano and season with salt and pepper. Add kidney beans and crushed tomatoes. Bring chili to a boil, then reduce heat and let simmer, 20 minutes.
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- 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.
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Total Time 40 minutes
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- Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving.
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A co-worker brought this wonderful dish to a potluck several years ago. She had copies of the recipe next to the pan. Now I make it for get-togethers and also supply copies of the recipe. I never have any leftover salad or recipes. —Kelly Newsom, Jenks, Oklahoma
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- Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool. , In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.
See details
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Try this hearty Cornbread Casserole from Delish.com.
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Reviews 5
Total Time 1 hours 15 minutes
Category nut-free, feed a crowd, weeknight meals, winter, baking, main dish, meat
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Reviews 5
Total Time 1 hours 15 minutes
Category nut-free, feed a crowd, weeknight meals, winter, baking, main dish, meat
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