Homemade chili baked over a fresh cornbread. This delicious recipe brings two classic recipes together in one amazing comfort-food dish!
Keyword: Casserole, Chili, comfort food, Ground Beef, Week Night Dinner
Author: Jennifer Fishkind
1lblean ground beef
1small yellow onion
1tablespoonfresh minced garlic
114.5 oz canpetite diced tomatoes in juice
111 oz canmexicorndo not drain
115.25 oz can black beansdrained and rinsed
115.5 oz candark red kidney beansdrained and rinsed
2cupsshredded monterey jack cheese
1green onionsliced thin (optional garnish)
1tablespoonchopped fresh cilantrooptional garnish
26 oz packetsMartha White Buttermilk cornbread and muffin mixprepare according to the packet directions. Or you can use the cornbread of your choice. I do not recommend using sweet cornbread, but it is up to your taste.
In a 5 quart stock pot, over medium-high heat and using a large wooden spoon to stir, brown the ground beef and onions until beef is completely cooked and the onions are translucent. Drain off any excess grease, and return to the stock pot.
Reduce the heat to medium and add the garlic. Stir often to keep the garlic from burning. Cook for 1 - 2 minutes.
Stir in the diced petite tomatoes, do not drain the juice.
Stir in the chili powder, ground cumin, dried oregano leaves, black pepper and kosher salt. Continue stirring until all the ingredients are well combined. Continue to cook for 5 minutes.
Add the rinsed and drained black beans, dark red kidney beans and the mexicorn. Stir until the beans and corn are combined. Reduce the heat to low and simmer for 5 more minutes.
While the chili is simmering, preheat the oven to 375*, and lightly spray a 9x13 baking dish with nonstick spray.
Prepare the cornbread packets according to the directions. Pour the cornbread batter into the prepared baking dish. Using a silicone spatula, spread the cornbread evenly on the bottom and up a bit up the sides of the baking dish.
Remove the chili from the stovetop and carefully ladle the chili on top of cornbread. Bake for 20 minutes. Remove from the oven and sprinkle with the shredded cheese. Return to the oven and bake for another 5 minutes or until the cornbread is lightly golden and the cheese is completely melted.
Remove the casserole from the oven and evenly sprinkle the sliced green onion and cilantro over the top of the casserole.
Serve while the casserole is hot.
Store leftovers in an airtight container in the refrigerator.