Stuffed Chili and Cornbread Cheesy Casserole

Directions

1. Prepare the Chili:  In a Dutch oven, sauté onion in 2 Tbsp. oil until golden.  Add garlic and sauté another minute or so, until fragrant.  Add ground beef and cook, stirring with a wooden spoon to break up the meat, until the beef is browned, 5-10 minutes.  

2. Add red wine (or balsamic vinegar) to deglaze the pan, scraping the browned bits from the bottom of the pan.  Add broth, tomatoes and hominy (or corn) and stir.  

3. Bring to a low boil, then turn down the heat and let simmer for about 45 minutes, stirring occasionally.  (Can make ahead of time)

4. Prepare the Cornbread:  Preheat oven to 375 degrees.  In a large bowl, mix together the milk, corn, oil and egg.  

5. Pour packet contents of Packet Two (Cornbread Mix) into the bowl and stir until combined.

6. Spread the Cornbread batter in the 9 x 13 prepared pan, pushing some of the batter up the sides of the dish. 

7. Pour the Chili on top of the Cornbread batter, leaving an edge all around.  Bake for about 40 minutes, then open the oven door and carefully sprinkle the cheese on top of the Chili.  Continue baking for another 5 minutes or so, until the cheese is melted.

8. Remove from oven and serve immediately.  Top with green onions, sour cream and corn chips, if desired.