Chili Cornbread Casserole

TOP Reiews:

I followed this recipe except added chopped onions to the beef. It was just okay. It needs something to add more flavor. Maybe chili beans instead of plain tomato sauce. It is a good basic recipe. If you do make it I strongly recommend jazzing it up a bit. It has room for improvement. I also needed to bake it for about 45 minutes because at 30 the middle wasn’t cooked all the way. It tasted good with sour cream on top.

This was great! I cut the tomato sauce in half and added a can of chili beans with sauce. I think next time I’ll leave the cheese out of the corn bread and add green chiles for flavor. I may also swap honey for sugar. I didn’t have creamed corn so I added whole kernel corn with some corn juice and it worked fine. I did bake longer than directed, almost 45 minutes, until the bread was nicely browned on top. Looking forward to sharing this recipe!

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This is a great casserole, simple and easy to make. I tweaked it to lower salt content by using no salt tomatoes instead of sauce. Also added Jalapenos for a little heat. Everyone loved it.

I used whole kernel corn as I did not have creamed corn. To add creaminess to the cornbread in absence of the creamed corn I added about 1/3 c sour cream to the cornbread. For those that like it spicy you might want to add chilis or cumin.

Enjoyed this casserole. Will make again. The only thing I did differently was to use real onion and garlic… Otherwise made as per recipe….. Will make again.

INGREDIENTS

1 pound lean ground beef
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground pepper, to taste

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