WHITE CHILI AND CORN BREAD BAKE
By
Bonnie Roberts
@charmingcottagerosey
1
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
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.
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
How to Make WHITE CHILI AND CORN BREAD BAKE
- 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.
- 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.
- 3Bake, covered for 20 minutes, stirring occasionally.
- 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.
