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!
Photo: Mark Weiss
Yield: Makes 6 servings
More From Real Simple
Other: 25 Minutes
Amount per serving
- Calcium: 257mg
- Calories: 522
- Calories from fat: 0%
- Carbohydrate: 52g
- Cholesterol: 137mg
- Fat: 17g
- Fiber: 7g
- Iron: 4mg
- Protein: 28mg
- Saturated fat: 7g
- Sodium: 1652mg
- 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
- 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.
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