Chili Verde
Creamed-Corn Cornbread
Ingredients
- ½ cup chopped onion
- 1 clove garlic, minced
- 1 Tbsp olive oil
- 1 (16-oz) jar salsa verde
- 3 cups chicken broth
- 1 (15-oz) can cannellini beans, drained and rinsed
- 1 cup frozen corn
- ½ Tbsp ground cumin
- ½ cup sour cream, divided
- 2 Tbsp 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 ¼ cup sour cream and cilantro. Top servings with remaining sour cream.
Side Dish Ingredients
- 1 (8-oz) box cornbread mix
- 1 large egg
- 1 (8.25-oz) can creamed corn
Side Dish Instructions
- Preheat oven to 400°F. Combine cornbread mix, egg, and creamed corn in a large bowl. Pour batter into a lightly greased 8-inch baking dish.
- Bake 20 minutes or until golden brown.
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