Cornbread Chili Casserole
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 1/2 pounds lean ground beef
- 1 1/2 cups mild salsa (medium or hot if preferred)
- One 12-ounce bag frozen whole-kernel white shoepeg corn, thawed
- 1/4 cup vegetable broth
- 2 tablespoons hot Mexican chili powder
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper
- Three 8-ounce boxes cornbread muffin mix (Jiffy preferred)
- 1 1/2 cups whole milk
- 1 cup shredded Cheddar (about 4 ounces)
- 1/4 cup sour cream
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