1 tablespoon vegetable oil
1 medium onion, chopped
1 1/2 pounds lean ground beef
1 1/2 cups salsa
1 (12-ounce bag) frozen white shoepeg corn, thawed
1/4 cup vegetable broth
2 tablespoons hot Mexican chili powder
1 teaspoon ground cumin
kosher salt, to taste
ground pepper, to taste
3 (8.5-ounce) boxes corn muffin mix
1 1/2 cups whole milk
1 cup cheddar cheese, shredded, for serving
1/4 cup sour cream
Step 1 - Preheat the oven to 375 degrees F.
Step 2 - In a large skillet over medium heat, warm the oil until shimmering, about 2 minutes.
Step 3 - Add the onion to the oil and sauté until soft, about 5 minutes.
Step 4 - Add the beef to the onion and sauté, breaking it up with a spoon, until browned and cooked through, about 8 to 10 minutes. Drain the excess fat.
Step 5 - Stir the salsa, the corn, the vegetable broth, the chili powder, the cumin, the salt, and the pepper into the beef mixture.
Step 6 - Transfer the mixture into a 9x13-inch baking dish, smoothing it into an even layer.
Step 7 - In a large bowl, combine the corn muffin mix with the milk.
Step 8 - Spread the cornbread batter mixture over the chili mixture.
Step 9 - Bake until golden brown on top, about 30 to 40 minutes.
Step 10 - Transfer from the oven and let rest for 10 minutes.
Step 11 - Serve with the cheddar and sour cream.
Time: 1 hour 20 minutes
Yield: 6 servings