Spicy Chili And Cornmeal Casserole Food

CHILI BEEF CORNBREAD CASSEROLE

Chili Beef Cornbread Casserole image

This recipe is my potluck standby. And when I hear that someone may need a comforting home-cooked meal, I bring them this casserole. -Lorraine Espenhain, Corpus Christi, Texas

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1 pound ground beef
1 tablespoon cornstarch
1 tablespoon dried minced onion
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 can (15 ounces) tomato sauce
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
2 large eggs
1/2 cup 2% milk
3 tablespoons canola oil
1 can (8-1/4 ounces) cream-style corn
1 cup shredded cheddar cheese
Optional: Sour cream and salsa

Steps:

Preheat oven to 375°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in cornstarch, onion, chili powder and garlic powder. Stir in tomato sauce. Cook and stir 2 minutes or until thickened. Remove from heat., In a large bowl, whisk flour, cornmeal, sugar and baking powder. In another bowl, whisk eggs, milk and oil until blended; stir in corn. Add to flour mixture; stir just until moistened. Stir in cheese., Spread half the batter into a greased 2-qt. baking dish. Top with beef mixture. Spread remaining batter over filling., Bake, uncovered, until a toothpick inserted in cornbread portion comes out clean, 25-30 minutes. Let stand 5 minutes before serving. If desired, serve with sour cream and salsa.

Nutrition Facts : Calories 482 calories, Fat 22g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 773mg sodium, Carbohydrate 46g carbohydrate (10g sugars, Fiber 3g fiber), Protein 25g protein.

CHILI CORNBREAD CASSEROLE

Chili Cornbread Casserole image

Chili cornbread casserole with savory chili, melty cheese, and sweet cornbread topping is easy to make and tastes amazing!

Provided by April Woods

Categories Main Course

Number Of Ingredients 8

Ingredients

3 cans no bean chili (or about 6 cups homemade chili)
1 can diced tomatoes ((15 ounces) drained)
1 can kidney beans ((15 ounces) drained and rinsed)
1 can cannellini beans ((15 ounces) drained and rinsed)
3 cups Mexican blend shredded cheese (cheddar also works)
1 package cornbread mix (we like Jiffy cornbread mix, 8.5 ounces)
1 can creamed corn ((15 ounces))
2 eggs (large)

Steps:

In a 9x13" casserole dish, mix together the 3 cans of chili, diced tomatoes, kidney beans and cannellini beans. Spread evenly along the bottom of the dish.
Sprinkle the shredded cheese evenly over the chili mixture.
Using a blender (upright or immersion) blend together the cornbread mix, creamed corn, and eggs. Pour cornbread batter over the cheese and chili.
Bake at 400F degrees for 25 to 30 minutes until top is browned and chili mixture bubbling in the corners.

Nutrition Facts : Calories 392 kcal, ServingSize 1 serving

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