Ingredients
Cornbread Mix
- 1 large egg, lightly beaten
- â…“ cup milk
- 1 tsp ground cumin
- â…› tsp ground cayenne pepper
- 1 can cream-style corn, 14.5 oz
- 1 can diced green chiles, 4 oz, drained
- 1 box Jiffy Cornbread Mix
Chili
- 1 lb ground beef
- 1 small onion, diced
- 1 clove garlic, minced
- ¾ cup kidney beans, drained and rinsed
- 1 can diced tomatoes, 14.5 oz
- 2 Tbsp chili powder
- ½ tsp salt
- 3 oz sharp cheddar cheese, shredded
Instructions
- Preheat oven to 400℉.
- Lightly mist a 9" x 13" baking dish with cooking spray and set aside.
Cornbread Layer
- In a large mixing bowl, combine the egg, milk, 1 tsp of cumin, 1/8 tsp of cayenne pepper, corn, chiles, and cornbread mix.
- Stir together until fully mixed, without overmixing, and pour into the 9" x 13", spreading into an even layer.
- Bake for 18-20 minutes until a toothpick comes out clean.
- Keep oven on for the next step.
Chili
- Cook the ground beef with onion and garlic.
- Add in the kidney beans, diced tomatoes, chili powder, salt, 1 tsp of cumin, and 1/4 tsp of cayenne pepper.
- Stir to combine and reduce heat to low and simmer, uncovered, for 5 minutes.
Assemble
- Use a fork to poke holes all over the prepared cornbread layer.
- When chili is done, spoon it over the cornbread layer, spreading it out evenly.
- Place casserole back into the oven and bake for an additional min.
