white chili and corn bread bake
★★★★★
11
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.
Blue Ribbon Recipe
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.
— The Test Kitchen
@kitchencrew
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Ingredients For white chili and corn bread bake
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3pork chops, boneless, cut into 3/4" cubes
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1 Tbspolive oil
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1 largeonion, chopped
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2 canchicken broth
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1 (15 oz) cangreat northern beans, rinsed and drained
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1 (4 oz) candiced green chiles, drained
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1/4 ccilantro, fresh, minced
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1 tspchili powder
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1/2 tspground cumin
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1/4 tspground beef seasoning
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1 (10 oz) pkgcorn bread mix
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4 Tbspmonterey jack cheese, shredded
How To Make white chili and corn bread bake
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1Preheat oven to 350 degrees F. In a medium nonstick skillet, heat oil, add onion and cook stirring often for 5 minutes or until tender.
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2Add 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.
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3Bake, covered for 20 minutes, stirring occasionally.
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4Prepare 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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