Chili Beef Cornbread Casserole

By claudiag

Ingredients

• 1 pound ground beef
• 1 tablespoon cornstarch
• 1 tablespoon dried minced onion
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1 can (15 ounces) tomato sauce
• 3/4 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 2 Eggland's Best Eggs
• 1/2 cup 2% milk
• 3 tablespoons canola oil
• 1 can (8-1/4 ounces) cream-style corn
• 1 cup (4 ounces) shredded cheddar cheese
• Sour cream and salsa, optional

Details

Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 375°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in cornstarch, onion, chili powder and garlic powder. Stir in tomato sauce. Cook and stir 2 minutes or until thickened. Remove from heat.
2. In a large bowl, whisk flour, cornmeal, sugar and baking powder. In another bowl, whisk eggs, milk and oil until blended; stir in corn. Add to flour mixture; stir just until moistened. Stir in cheese.
3. Spread half of the batter into a greased 2-qt. baking dish. Top with beef mixture. Spread remaining batter over filling.
4. Bake, uncovered, 25-30 minutes or until a toothpick inserted in corn bread portion comes out clean. Let stand 5 minutes before serving. If desired, serve with sour cream and salsa. Yield: 6 servings.