Ingredients:

  • 1 lb lean ground beef
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded sharp cheddar cheese
  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 1 large egg
  • 1/3 cup milk
  • 2 tbsp melted unsalted butter
  • 1 tbsp honey
  • 4 oz canned diced green chilies, drained
  • 1/2 cup cream-style corn

Instructions:

  1. Place a skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and the onions are translucent.
  2. Stir in the minced garlic, chili powder, cumin, salt, and pepper. Cook for 1 minute until fragrant.
  3. Pour in the tomato sauce and kidney beans. Simmer on low for 5–7 minutes until the mixture thickens slightly.
  4. Stir in half of the shredded cheese until melted and velvety.
  5. Preheat the oven to 400°F (200°C). Transfer the thickened chili mixture into a 9x13 inch baking dish, spreading it into an even layer.
  6. If using green chilies or cream-style corn, fold them into the chili base before spreading.
  7. In a medium bowl, whisk together the Jiffy mix, egg, milk, melted butter, and honey until just combined.
  8. Spoon the cornbread batter over the chili and spread gently to the edges to create a seal.
  9. Sprinkle the remaining cheddar cheese over the top.
  10. Bake for 20–25 minutes until the crust is mahogany-colored and edges pull away from the dish.
  11. Let the casserole rest for 5 minutes before slicing to allow the layers to set.