Cornbread Chili Casserole
INGREDIENTS
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1 tablespoon vegetable oil
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1 medium onion, chopped
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1 1/2 pounds lean ground beef
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1 1/2 cups mild salsa (medium or hot if preferred)
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One 12-ounce bag frozen whole-kernel white shoepeg corn, thawed
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1/4 cup vegetable broth
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2 tablespoons hot Mexican chili powder
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1 teaspoon ground cumin
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Salt and freshly ground black pepper
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Three 8-ounce boxes cornbread muffin mix (Jiffy preferred)
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1 1/2 cups whole milk
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1 cup shredded Cheddar (about 4 ounces)
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1/4 cup sour cream
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