Preparation time : 50-60 min. | Serves 6 persons
This cornbread casserole is prepared with Mexican cornbread batter hence the casserole become spicier than other cornbread casseroles. You can adjust the spice level in this delicious recipe according to your taste by varying the quantity of chili powder and eliminating the jalapeno from the cornbread mixture.
Ingredients:
For Beef Chili Sauce:
1 tbsp canola oil
1 large onion (chopped)
1 green bell pepper (chopped)
3 garlic cloves (minced)
1 lb ground beef (leaned)
30 oz canned kidney beans (rinsed)
28 oz crushed tomatoes
3 tbsp chili powder
1 tbsp ground cumin
1 tsp sweet paprika
Salt to taste
For Cornbread:
1 cup cornmeal
½ cup all-purpose flour
2 tbsp baking powder
2/3 cup milk
2 eggs
Salt to taste
2 tsp dried parsley
1 tsp crushed black pepper
1/3 cup vegetable oil
½ cup chopped onion
1 can cream corn
1 cup grated Cheddar
1 cup chopped jalapeno peppers
Procedure:
1. Preheat oven to 350°F.
2. To make beef chili sauce for casserole heat oil in a Dutch oven and sauté onion until become soft.
3. Add garlic, bell pepper and ground beef and cook until all the water releases from beef would get dry and turn into brown color.
4. After that add beans, tomato with juice, chili powder, cumin, paprika and salt and simmer for 20 min until sauce gets thick and every flavor mix well.
5. To prepare cornbread batter, follow the recipe of Mexican cornbread. (Combine both the mixture to make uniform batter including jalapeno cheese mixture and corn mixture)
6. Grease the 9-by-13-inch baking dish and spread the prepared beef chili sauce onto the base and then pour the cornbread batter over it.
7. Bake in preheated oven for 20-30 min until top layer of bread would have been done. (You can
test it by inserting knife edge in the center if it comes out clean then the bread is ready).
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