Chili Beef Corn Bread Casserole

This recipe is my potluck standby, and I also make it whenever I have a friend who needs an authentic home-cooked meal.

Chili Beef Corn Bread Casserole
Serves 6
This recipe is my potluck standby, and I also make it whenever I have a friend who needs an authentic home-cooked meal.
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Prep Time
25 min
Cook Time
25 min
Prep Time
25 min
Cook Time
25 min
Ingredients
  1. 1 pound ground beef
  2. 1 tablespoon cornstarch
  3. 1 tablespoon dried minced onion
  4. 1 teaspoon chili powder
  5. 1/2 teaspoon garlic powder
  6. 1 can (15 ounces) tomato sauce
  7. 3/4 cup all-purpose flour
  8. 3/4 cup yellow cornmeal
  9. 3 tablespoons sugar
  10. 2 teaspoons baking powder
  11. 2 large eggs
  12. 1/2 cup 2% milk
  13. 3 tablespoons canola oil
  14. 1 can (8-1/4 ounces) cream-style corn
  15. 1 cup (4 ounces) shredded cheddar cheese
  16. Sour cream and salsa, optional
Instructions
  1. 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.
  2. 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.
  3. Spread half of the batter into a greased 2-qt. baking dish. Top with beef mixture. Spread remaining batter over filling.
  4. Bake, uncovered, 25-30 minutes or until a toothpick inserted in corn bread portion comes out clean. Let stand 5 minutes before serving. If desired, serve with sour cream and salsa. Yield: 6 servings.
Notes
  1. Recipe Courtesy of Taste of Home.
Shades of Pink Magazine http://shadesofpinkmagazine.net/
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