Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 lb ground beef
  • 1 lb ground pork
  • 2 (1.75 oz each) packets chili seasoning
  • 1 (14 oz) can diced tomatoes
  • 2 tablespoons tomato paste
  • 2 cups chicken broth
  • 2 (8.5 oz each) boxes Jiffy Corn Muffin Mix
  • 2 eggs
  • 2/3 cup milk
  • 1 cup frozen corn
  • 1 cup cheddar cheese, grated
  • 1 (16 oz) can kidney beans, drained
  • Kosher salt and freshly ground black pepper, to taste

Instruction

  • Preheat oven to 375°F.
  • In a 10-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.
  • 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!