Recipe From: Shae Johnson
With Fall coming soon I start to look to my favorite recipes of this season, and this is definitely one of them. It is one of Mark's favorites as well.
Chili mixture:
1
white onion, chopped
1
pound ground turkey or beef
1
teaspoon cumin
1
teaspoons chili powder
1
teaspoon salt
1
(16 ounce) can refried beans
1
(15 ounce) can chili beans
1
(10 ounce) can diced tomatoes with green chilies
1/2
cup tomato sauce
Cornbread
topping:
1
cup flour (I used whole white wheat)
1
cup yellow cornmeal
1
tablespoon baking powder
1
teaspoon salt
1/2
cup milk
1
large egg
1
can creamed corn
1-1/2
cups shredded cheddar jack cheese
Directions:
1.
Preheat oven to 350°F.
2.
In a large saucepan, brown the ground beef with the chopped onion until the
meat is cooked all the way through and the onions are tender. Drain off grease
and return to pan. Stir in cumin, chili powder and salt until well combined.
Add refried beans, chili beans, diced tomatoes and tomato sauce. Bring to a
slight simmer. Season to taste with more salt, if desired. Remove from heat and
spread chili evenly into a 13x9-inch greased baking dish.
3.
In a large bowl, whisk together the flour, cornmeal, baking powder and salt.
Make a well in the center and add the milk, egg and creamed corn. Stir with a
wooden spoon until well combined. Fold in the shredded cheese.
4. In a 9x13 baking dish, scoop cornbread batter evenly over chili mixture to within an inch of the edge
of the baking dish. Spread batter so that it covers the top of the chili
mixture without any chili peeking through.
5.
Place casserole on a rimmed baking sheet just in case it drips over the edges
while it's baking. Bake for 40-45 minutes or until a toothpick inserted in the
cornbread comes out clean.
Top with a dallop of plain greek yogurt or sour cream.
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