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Chili Beef Cornbread Casserole

Total Time

Prep: 25 min. Bake: 25 min.

Makes

6 servings

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
Chili Beef Cornbread Casserole Recipe photo by Taste of Home

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

Directions

  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 the batter into a greased 2-qt. baking dish. Top with beef mixture. Spread remaining batter over filling.
  4. 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

1 piece (calculated without sour cream and salsa): 482 calories, 22g fat (9g saturated fat), 130mg cholesterol, 773mg sodium, 46g carbohydrate (10g sugars, 3g fiber), 25g protein.

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