WHITE CHILI AND CORN BREAD BAKE Recipe
1

WHITE CHILI AND CORN BREAD BAKE


Bonnie Roberts Recipe

By Bonnie Roberts
@charmingcottagerosey


I made this chili for our Chili Cook-off at work and it won a prize for most original. It's got a sweet taste that's really intriguing.

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Rating:
Serves:
6
Prep:
15 Min
Cook:
45 Min
Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
We weren't quite sure what to expect going into this recipe, but sure were thrilled with the results! The cornbread baked perfectly atop the dish and also helped to thicken the chili below. Two delicious treats in one recipe! Brilliant.

Ingredients

3
pork chops, boneless, cut into 3/4" cubes
1 Tbsp
olive oil
1 large
onion, chopped
2 can(s)
chicken broth
1 (15 oz) can(s)
great northern beans, rinsed and drained
1 (4 oz) can(s)
diced green chiles, drained
1/4 c
cilantro, fresh, minced
1 tsp
chili powder
1/2 tsp
ground cumin
1/4 tsp
ground beef seasoning
1 (10 oz) pkg
corn bread mix
4 Tbsp
monterey jack cheese, shredded

Directions Step-By-Step

1
Preheat oven to 350 degrees F. In a medium nonstick skillet, heat oil, add onion and cook stirring often for 5 minutes or until tender.
2
Add pork and cook for 2-3 minutes or until browned. Transfer mixture to a 4-quart casserole. Stir in broth, beans, chiles, cilantro, chili powder, ground cumin and pepper.
3
Bake, covered for 20 minutes, stirring occasionally.
4
Prepare the corn bread mix according to the package directions. Remove the chili from the oven. Spoon corn bread batter over the chili. Return to the oven. Bake for 25 minutes longer or until corn bread topping is golden brown. Sprinkle with cheese before serving.

About this Recipe

Course/Dish: Pork, Chili
Main Ingredient: Pork
Regional Style: American
Other Tag: Quick & Easy