Chili casserole topped with cornbread crust

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Name: Cornbread-Topped Chili Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: not set
Ingredients: 4 tblsp canola oil divided; 2 cups onion diced; 2 tblsp chili powder; 1 lb ground pork; 2 cups zucchini chopped; 2 cups corn kernels; 14 ounce dice tomatoes; 1 1/2 cups corn meal; 3/4 tsp baking powder; 1 large egg; 1 cup butter milk

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INGREDIENTS

4 tblsp canola oil ; divided
2 cups onion ; diced
2 tblsp chili powder
1 lb ground pork
2 cups zucchini ; chopped
2 cups corn kernels
14 ounce dice tomatoes
1 1/2 cups corn meal
3/4 tsp baking powder
1 large egg
1 cup butter milk

INSTRUCTIONS

Preheat oven to 400 degrees F.

Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add onion and chili powder; cook, stirring, until starting to soften, about 2 minutes.

Add pork, zucchini and 1/4 teaspoon each salt and pepper and cook, stirring often, until the pork is no longer pink, 4 to 5 minutes. Add corn and tomatoes with their juice and cook until heated through, 3 to 4 minutes more. Remove from heat.

In a medium bowl, whisk cornmeal, baking powder and the remaining 1/4 teaspoon each salt and pepper.

In another bowl, whisk egg, buttermilk and the remaining 2 tablespoons oil.

Stir the buttermilk mixture into the cornmeal mixture until combined.

Spread the batter over the pork and vegetables. Transfer the pan to the oven.

Bake until the cornbread is just cooked through, 15 to 20 minutes.

NOTES

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Cornbread-Topped Chili Casserole

4 tblsp canola oil divided
2 cups onion diced
2 tblsp chili powder
1 lb ground pork
2 cups zucchini chopped
2 cups corn kernels
14 ounce dice tomatoes
1 1/2 cups corn meal
3/4 tsp baking powder
1 large egg
1 cup butter milk

Preheat oven to 400 degrees F.

Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add onion and chili powder; cook, stirring, until starting to soften, about 2 minutes. 
Add pork, zucchini and 1/4 teaspoon each salt and pepper and cook, stirring often, until the pork is no longer pink, 4 to 5 minutes. Add corn and tomatoes with their juice and cook until heated through, 3 to 4 minutes more. Remove from heat.

In a medium bowl, whisk cornmeal, baking powder and the remaining 1/4 teaspoon each salt and pepper.

In another bowl, whisk egg, buttermilk and the remaining 2 tablespoons oil.

Stir the buttermilk mixture into the cornmeal mixture until combined.

Spread the batter over the pork and vegetables. Transfer the pan to the oven.

Bake until the cornbread is just cooked through, 15 to 20 minutes.

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Cornbread chili
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Nutrition

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Serving Size: 1 Serving (2258g)
Recipe Makes: 8 Servings

Calories: 2916
Calories from Fat: 1463 (50%)

Amt Per Serving		% DV

	Total Fat 162.5g	217 %
	Saturated Fat 94g	470 %
	Monounsaturated Fat 52.4g
	Polyunsanturated Fat 7.8g
Cholesterol 613.6mg		189 %
Sodium 2206.6mg		76 %
Potassium 6481.3mg		171 %
Total Carbohydrate 229.4g		67 %
	Dietary Fiber 4.1g	17 %
	Sugars, other 225.3g
Protein 143.5g		205 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2916

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