One of the things I like about spring is its versatility. One
day I’m outside enjoying the sun and 83° temperatures, the next I’m curled up
in front of a fire watching a British mystery on TV and having comfort food.
Yesterday was one of those fire and comfort food days. I chose a recipe that
looked both tasty and comforting, and for which I had all of the ingredients. While
it’s probably not company worthy, it is certainly family friendly.
Chili Cornbread Bake
Chili:
1½ lbs. ground chuck
1 medium onion, diced
2 cloves garlic, minced
1 T. chili powder
1 t. ground cumin
½ t. dried oregano
½ t. kosher salt
Freshly ground black pepper, to taste
1 10-oz. can diced tomatoes and green chilies (Rotel)
1 8-oz. can of tomato sauce
1 14.5-oz. can cream style corn, divided
Cornbread topping:
2/3 c. flour
½ c. yellow cornmeal
1/3 c. sugar
1 T. baking powder
½ t. salt
1 large egg
1 c. shredded cheddar jack cheese, divided
¼ c. whole milk
1 T. fresh cilantro, minced
1-2 Melissa’s
pickled jalapeƱos, sliced
Preheat oven to 375° F. Spray a 2-quart baking dish with PAM.
Heat a large nonstick skillet over medium high heat. Brown ground beef, onion,
garlic, and seasonings, stirring occasionally. Stir in diced tomatoes and green
chilies, tomato sauce, and ½ can of cream style corn. Pour mixture into
prepared baking dish
Make the cornbread topping:
In a medium bowl whisk together flour, yellow cornmeal, sugar, baking powder,
salt, ¾ c. cheese, milk, and the remaining half can of cream style corn. Pour
over beef mixture, and spread to the edges. Sprinkle with remaining ¼ cup
cheese. Bake for 25 minutes or until the cornbread is baked through and make
sure it’s hot and bubbly.
Top with sour cream, chopped cilantro, and slices of jalapeƱo.
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This popped up at the perfect time! I had planned on making something else for someone, but it turns out they are not needing it.
ReplyDeleteNow I will make this for us and will enjoy every bit of it. Love it when I have every single ingredient on hand.
I know what you mean about spring- sometimes April is warm and then we will get a cold May! Your recipe looks delicious and I love the idea of the cornbread topping
ReplyDeleteWe aren’t cornbread eaters but it looks so good with the chilli.
ReplyDeleteThat looks so good, especially the cornbread topping! The addition of the cream corn in the chili is genius.
ReplyDeleteThis looks so comforting - extra sour cream on mine, please.
ReplyDeleteThis is such good comfort food! My Daddy used to make this when I was a girl...brings back memories!
ReplyDeleteThis looks good and comforting. I'm glad that you shared the recipe. I can very easily veganize it too.
ReplyDelete