Cornbread Chili Casserole
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 1/2 pounds lean ground beef
- 1 1/2 cups salsa (mild, medium or hot)
- 1 12-ounce bag frozen white shoepeg corn, thawed
- 1/4 cup vegetable broth
- 2 tablespoons hot Mexican chili powder
- 1 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 3 8.5-ounce boxes corn muffin mix (preferably Jiffy)
- 1 1/2 cups whole milk
- 1 cup shredded cheddar cheese (about 4 ounces)
- 1/4 cup sour cream
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