Ingredients: |
Ingredients: 1 pound ground beef, browned and drained
1/2 cup yellow or white onion, chopped
1 garlic clove, minced
1 (14.5 oz) can chili ready tomatoes, undrained
1 (1.25 oz) packet mild chili seasoning mix
1 cup Mexican corn or frozen corn
1 (16 oz) can chili beans
salt and pepper, to taste
1 cup shredded sharp cheddar cheese
garnish (optional) sour cream, shredded cheese and chopped green onions
Cornbread Topping:
1 (6.5 oz) package Sweet Yellow Cornbread & Muffin Mix
1 egg
1/2 cup milk or buttermilk
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Directions: |
Directions:In a large (11 in) cast iron skillet brown ground beef, onion and garlic. Drain excess fat from skillet. Add tomatoes, chili mix, Mexicorn and beans; stir to combine. Turn the heat to medium and cook until mixture is hot and bubbly (about 10-15 minutes) then remove from heat. Add salt and pepper to taste. Pre-heat oven to 400 degrees. Mix corn bread mix according to package instructions and set aside. Sprinkle 1 cup shredded cheddar cheese over the chili mixture.
Pour the cornbread batter evenly over the top of the chili mixture. Bake at 400 degrees for 20 -25 min. Be sure to check chili-cornbread as it cooks making sure it doesn’t get too brown. Cornbread should be golden brown on top. You'll know the dish is ready when the mixture is bubbly and the cornbread is baked through.Carefully remove skillet from oven and allow it to cool for 10 minutes before serving. Scoop into bowls and garnish with sour cream, shredded cheese and green onions. |
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