Chili Cornbread Casserole

 Chili Cornbread Casserole 

Ingredients: 

• 1 large egg, lightly beaten
•  ⅓ cup skim milk 
• 1 tsp + 1 tsp ground cumin, divided
• ⅛ tsp + ¼ tsp ground cayenne pepper, divided 
• 1 (14.5 oz) can cream-style corn 
• 1 (4 oz) can diced green chiles, drained 
• 1 (8.5 oz) box Jiffy corn muffin mix (or similar brand) 
• ¾ lb 95% lean ground beef 
• 1 small onion, diced 
• 1 garlic clove, minced 
• ¾ cup canned kidney beans, drained and rinsed 
• 1 (14.5 oz) can diced tomatoes 
• 2 Tbsp chili powder
•  ½ tsp salt 
• 3 oz sharp cheddar cheese, shredded 

Directions:

1. Preheat the oven to 400°F. Lightly mist a 9x13 baking dish with cooking spray and set aside. 
2. In a large mixing bowl, combine the egg, milk, 1 tsp of the cumin, 1/8 tsp of the cayenne, creamed corn, diced chiles and corn muffin mix. Stir together until fully mixed and pour into the prepared baking dish.
3. Spread into an even layer and bake for 18-20 minutes until a toothpick comes out smooth. Keep the oven at 400°F. 
4. While the cornbread layer is cooking, bring a large saucepan or medium pot to medium heat and add the ground beef. Use a wooden spoon to break it up into small pieces as it cooks. 
5. When the meat is breaking up and almost browned, add the onions and the garlic and stir together. Continue to cook for another few minutes until the meat is browned and onions are softened. 
6. Add the kidney beans, diced tomatoes, chili powder, salt, and remaining 1 tsp of cumin and ¼ tsp of cayenne to the meat mixture and stir together until well combined. Reduce the heat to low and simmer, uncovered, for about 5 minutes. 
7. Use a fork to poke holes all over the prepared cornbread layer. When the chili is done, spoon it over the top of the cornbread layer to form another even layer. 
8. Sprinkle the shredded cheddar cheese over the chili and return it to the oven for another 15 minutes.