chili cornbread pie


1 pound ground beef (or bison)
1 can (16 ounces) whole kernel corn
1 jar salsa
1/2 cup shredded cheddar cheese
1 box corn muffin mix


Heat the oven to 375°F.

Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.

Stir the salsa and cheese in the skillet with the meat.  Add some taco or chili seasoning.

Spoon the beef & corn mixture into a 2-quart shallow baking dish.

Prepare the corn muffin mix according to the package directions.  Add 1 can of corn to the mix and a dash of honey.

Using 2 spoons, drop the batter evenly on top of the beef mixture.

Bake for 25 minutes or until the corn muffin topping is golden brown.

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