Real Recipes From Real Home Cooks ®
Chili Cornbread Casserole
"Here’s a fun way to serve chili and cornbread together. Don’t let the ingredient list intimidate you—this casserole is easy to make and a real crowd pleaser. Make Ahead Tip: Prepare chili (Step 1); cover and refrigerate for up to 3 days or freeze for up to 3 months; defrost chili (if frozen) and continue with the recipe, baking the casserole for 50 minutes. Or prepare and bake the casserole as directed; let cool for 1 hour; cover and refrigerate for up to 3 days; let stand at room temperature for 30 minutes, then reheat at 350°F for 50 minutes...."
INGREDIENTS
•
For Chili:
•
1 tablespoon canola oil
•
1 large onion, chopped
•
1 green bell pepper, chopped
•
3 cloves garlic, minced
•
1 pound 95%-lean ground beef
•
2 15-ounce cans kidney beans, rinsed
•
1 28-ounce can crushed tomatoes, undrained
•
3 tablespoons chili powder
•
1 tablespoon ground cumin
•
1 teaspoon sweet paprika
•
1/4 teaspoon cayenne pepper (optional)
•
For Cornbread:
•
1 1/4 cups cornmeal
•
3/4 cup whole-wheat flour
•
2 tablespoons sugar
•
1 teaspoon baking powder
•
1/2 teaspoon baking soda
•
1/4 teaspoon salt
•
1 large egg, lightly beaten
•
1 1/4 cups low-fat milk
•
2 tablespoons canola oil
•
1/2 cup chopped fresh cilantro
•
1 1/2 cups shredded extra-sharp cheddar cheese
►
ADVERTISEMENT