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Chili Mexican Corn Bread Casserole Recipe

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This recipe for Chili Mexican Corn Bread Casserole, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Buffy Hunt
Added: Tuesday, October 9, 2007


1 pound bulk pork sausage
1 pound ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
1 garlic clove, minced
1 (28 oz) can peeled whole tomatoes, undrained
2 (16 oz) cans red kidney beans, drained
1 cup water
1 tablespoon chili powder
2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon ground red pepper, cayenne

1-1/2 cups Martha White® Self-Rising Corn Meal Mix
3/4 cup milk
1/4 cup Crisco® Vegetable Oil
1 egg, beaten
6 ounces shredded Cheddar cheese

1. In large saucepan, combine sausage, ground beef, onion, bell pepper and garlic. Cook over medium-high heat until sausage and ground beef are thoroughly cooked, stirring occasionally. Drain.
2. Stir in all remaining chili ingredients. Crush tomatoes with back of wooden spoon. Reduce heat to low; cover and simmer 1 to 1 1/2 hours. Additional water may be added if necessary.
3. Heat oven to 400º F. Spoon chili into ungreased 13x9-inch (3-quart) baking dish. In medium bowl, combine corn meal mix, milk, oil, egg and 1 cup of the cheese; blend well. Spoon batter over chili in baking dish. Sprinkle with remaining 1/2 cup cheese.
4. Bake at 400º F. for 30 to 35 minutes or until golden brown

Personal Notes:
Personal Notes:
Got this off the back of the bag of Martha White's corn meal. This is a great recipe for tailgating at home. Start cooking when Gameday comes on, then it will be ready to go by 3:00pm kick off. (Of course start earlier if kick off is 12pm). GO DAWGS.




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