Prep Time50 minutes
Servings10 - 12
Recipe IngredientsFor the Chili:
1 pound ground beef
1 medium onion, chopped
3/4 cup chicken broth
1 packet taco seasoning
1 – 10 ounce can RO*TEL® Original diced tomatoes
1/2 tsp cumin
1/2 tsp red chili powder
1/4 tsp dried oregano
1/8 tsp Adobo Seasoning
1/8 tsp paprika
The kernels of 2 ears of corn (approximately 3/4 cup whole corn kernels)
1 – 15 ounce can dark red kidney beans, drained and rinsed
Salt and pepper to taste
For the Cornbread:
1-1/4 cups flour
3/4 cup yellow corn meal
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup vegetable oil
1 egg, beaten
1/2 cup grated cheddar cheese
DirectionsCook ground beef and onions together in a large skillet over medium heat until beef is well browned. Drain and return to skillet. Add chicken broth, taco seasoning, RO*TEL tomatoes, cumin, chili powder, oregano, Adobo and paprika. Simmer until almost dry, stirring occasionally.
Add corn and kidney beans. Check for seasoning and add salt and pepper as necessary. Remove from heat and set aside.
Grease a large cast iron skillet or a large baking dish and place in cool oven. Preheat oven (with skillet inside) to 400 degrees.
In a large bowl, add flour, corn meal, sugar, baking powder and salt. Whisk to combine. Add milk, oil and egg. Stir until mixture is just moistened.
Carefully add 1/2 of the cornbread batter to the bottom of the skillet or baking dish. Spoon Chili into the batter from the center to about 1/2-inch from the edges. Cover with remaining cornbread batter. Sprinkle the top of the cornbread with the cheese.
Bake at 400 degrees for 25-30 minutes, or until a toothpick inserted at the thickest point of the cornbread comes out clean and the cornbread is a light golden color.
Allow to cool for 15 minutes before serving.