1 pound Italian sausage (sweet or hot), casings removed
2 teaspoons chili powder
1 14.5-ounce can diced tomatoes, drained
2 15-ounce cans kidney beans, drained
3/4 cup jarred salsa
1 8 1/2-ounce box corn-bread mix (requires 1 egg and 1/3 cup milk)
1 cup (4 ounces) shredded Cheddar
How to Make It
Heat oven to 400° F.
In a large skillet, over medium heat, cook the sausage, crumbling it with a spoon, until no trace of pink remains, about 7 minutes. Add the chili powder and cook for 1 minute. Spoon off and discard any fat. Add the beans, tomatoes, and salsa and simmer for 3 minutes.
Meanwhile, in a bowl, combine the corn bread mix, egg, and milk, then stir in the Cheddar.
Transfer the chili mixture to a 9-by-9-inch or 11-by-7-inch 2-quart baking dish. Spread the corn bread batter over the top. Bake until golden, 15 to 20 minutes. Let cool for 5 minutes before serving.
Fantastic and so easy! I like that you can change up the taste each time with a different salsa. I thought about trying this recipe with ground beef instead of Italian sausage, but the sausage goes so well with the cornbread... So I wouldn't change a thing!