Perfect for a chilly night, or a night when you’re on the go, this dish goes together in a flash and is hearty and delicious! It is made with ingredients I usually have on hand, and is versatile enough that it can handle about any substitution you decide on.
*Note, one of my favorite short cuts is if a recipe calls for 1/2 of a chopped onion or 1/2 a chopped bell pepper, etc, I chop the whole thing and freeze what i don’t need right away. Then I have it ready to go and pre chopped for something like this recipe.
You will need:
- 2 boxes Jiffy Cornbread mix
- 2/3 cup milk
- 2 eggs
- 1/2 teaspoon salt
- 1 pound lean ground beef
- 1 can mild chili beans
- 1/2 cup chopped onion
- 1/3 cup chopped green bell pepper
- 1 (15 ounce) can creamed corn, undrained
- 2 tablespoons chili powder
- 1 cup shredded Cheddar cheese
Preheat oven to 400 degrees F. Lightly grease a 9”x13” pan. In a large frying pan, cook, but don’t brown, the ground beef, breaking it up into crumbs as it cooks. Add onion and green pepper and cook 5 minutes longer. Add corn (with its liquid), chili powder, salt and beans, heat until very hot and pour mixture into the casserole dish. Top with shredded cheddar, and top that with the cornbread. Try to smooth the cornbread out evenly over the top. I threw a few more shreds of cheese on top to make it look pretty. Bake for about 20 minutes or until cornbread is golden and the filling is bubbly. Delicious!