Thursday, June 23, 2011

Green Chili Cornbread Casserole

Green Chili Cornbread Casserole                                                        Printable Recipe

1 cup plus 3 Tablespoons cornmeal, divided
1/2 teaspoon salt
1/2 teaspoon baking soda
4 eggs
1 can creamed corn
1 cup milk 
2 Tablespoons canola oil
1 to 2 pounds ground beef, cooked and drained (I used 2 here)
Your favorite flavors like cumin, garlic, pepper, or taco seasoning.
1 - 4 oz can green chilies (you may want 2 cans instead of 1)
2 - 3 Tablespoons grated onion

2 cups shredded Mexi blend cheese or cheddar 

Optional: 8 ounces tomato sauce
1/2 to 1 can light red kidney beans, rinsed and drained

Sprinkle 9"x 13" baking dish with 1 tablespoon of corn meal.  Set aside.

Mix together beef, chilies, and grated onion until well combined.  If you don't you will have hot and spicy parts!  Stir in the tomato sauce and beans here if you are using them.
In medium bowl add eggs, corn, milk, and oil.
Add pre-mixed dry ingredients (cornmeal 1 c plus 2 T) baking soda, and salt.  Stir just until combined.
 Pour 1/2 of the corn mixture into pan.  It will be quite runny.
 Add all of your beef mixture.
Top with cheese (I only used 1 cup here.)
Add remaining corn mixture pushing down on beef to cover.  I think coverage would be better if you only used 1 pound of beef but we wanted more meat to make it a main dish.
 Bake at 350 degrees for 45-50 minutes or until golden brown and not jiggly. Let set for 5-10 minutes before cutting.


  1. Saw this on a cornbread recipe round up. It looks sensational. It is definitely on my list of stuff to try!

  2. Replies
    1. I freeze the leftovers for lunch fine. If you want to cook nearly done, freeze then cover to reheat in the oven I think it would work OK too.