Dorie Greenspan's Cornbread Chili Casserole

This dish yummy, yummy, yummy. I made it last night for dinner, and I seriously couldn't resist it. I don't have a 7x11 casserole dish, so I used my 13x9 glass pan instead, and I doubled the cornbread mix. The one box of cornbread mix didn't cover the meat mixture. I was surprised at how light this casserole was too. It didn't taste greasy or heavy at all. I will make this recipe often. It was fairly inexpensive too.
Bon Appetit
Jill:)

Dorie Greenspan's Cornbread-Chili Casserole (with a few minor modifications)

Ingredients:
1 Tbsp oil
1 medium onion, chopped
1 1/2 lbs. ground chuck
1 1/2 cups bottled salsa
One can (15 oz.) corn, drained
1/4 cup water
1 cup shredded cheddar, optional
Cumin and chili powder
Salt and pepper
Two boxes cornbread mix (7 to 8 oz.)
2/3 cup milk, for cornbread
2 large eggs, for cornbread

Directions:
1. Heat oil in a large skillet; sauté onion until soft. Add beef; cook until no longer pink. Discard fat. Stir in the salsa, corn, water, and cheese. Season to taste with cumin, chili powder, salt, and pepper.

2. Spoon into a 13x9 pan; smooth the top. Follow cornbread package directions. Spread a thin layer over the chili.

3. Put the casserole on a parchment-lined baking sheet and bake at 375ºF for 40 minutes. Cool 10 minutes before serving.

Serves 6. Per serving: 400 calories, 46g carbs, 29g protein, 85mg cholesterol, and 13g fat.