Chili Verde
Creamed-Corn Cornbread
Ingredients
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 (16-oz) jar salsa verde
- 6 cups chicken broth
- 2 (15-oz) cans cannellini beans, drained and rinsed
- 1 (12-oz) pkg frozen corn
- 1 Tbsp ground cumin
- 1 (8-oz) carton sour cream, divided
- ¼ cup chopped fresh cilantro
Instructions
- Cook onion and garlic in hot oil in a Dutch oven over medium heat until tender. Add salsa, broth, beans, corn, and cumin; bring to a boil, reduce heat, and simmer 10 minutes.
- Stir in half of sour cream and cilantro. Top servings with remaining sour cream.
Side Dish Ingredients
- 2 (8-oz) boxes cornbread mix
- 2 large eggs
- 1 (14-oz) can creamed corn
Side Dish Instructions
- Preheat oven to 400°F. Combine cornbread mix, eggs, and creamed corn in a large bowl. Pour batter into a lightly greased 8- x 8-inch baking dish.
- Bake 20 minutes or until golden brown.
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