Chili Cornbread Bake

 

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 jalapeños, 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 jalapeño. 

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