This recipe comes from Reese Witherspoon's cookbook Whiskey in a Teacup and it is delicious, homey comfort food through and through. It’s the ideal easy weeknight meal – quick to make and it comes together in one pan, but best of all, it’s positively scrumptious.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion - chopped
- 2 cloves garlic - minced
- 1 pound ground beef
- 1 pound ground pork
- 2 1.75 ounce each packets chili seasoning
- 1 14-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 2 8.5 ounces each boxes Jiffy Corn Muffin Mix
- 2 eggs
- ⅔ cup milk
- 1 cup frozen corn
- 1 cup cheddar cheese - grated
- 1 16 ounce can kidney beans - drained
- Kosher salt - to taste
- freshly ground black pepper - to taste
Instructions
- Preheat oven to 375°F.
- In a 12-inch cast iron skillet, heat olive oil over medium-high heat until shimmering.
- Add onion and cook 1 minute.
- Add garlic and cook 1 minute more.
- Add ground beef and pork, and cook until meat is no longer pink.
- Drain off any excess fat.
- Stir in chili seasoning, diced tomatoes, and tomato paste.
- Reduce heat to medium and stir 1 minute, then pour in chicken broth.
- Reduce heat to low and let simmer 5 minutes, stirring occasionally.
While meat simmers, make the cornbread mixture:
- Stir together both Jiffy mixes, eggs, and milk until just combined.
- Stir in 1/2 cup of the corn and the cheese and set aside.
Finish and serve:
- Stir kidney beans and remaining corn into meat mixture.
- Pour cornbread batter over meat mixture and bake until golden brown on top, 35-45 minutes.
- Let rest 10 minutes before serving. Enjoy!
Nutrition
Calories: 592kcalCarbohydrates: 12gProtein: 35gFat: 45gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 185mgSodium: 577mgPotassium: 733mgFiber: 1gSugar: 3gVitamin A: 566IUVitamin C: 11mgCalcium: 214mgIron: 3mg