Cornbread and 

chili casserole

Teresa Butcher

HMC Staff



1 lb. lean ground beef

1 (16 oz.) jar chunky salsa

1 (15 1/2 oz.) can kidney beans, drained

1 (14 1/2 oz. can diced Mexican-style tomatoes, undrained

1 (11 oz.) can corn with red and green bell peppers, drained

1 (1 3/4 oz.) pack of chili seasoning

1 (8 1/2 oz.) box corn muffin mix, or enough for six servings

1/2 cup shredded Monterey Jack cheese with jalapeño

1 cup minced fresh cilantro



1. Heat oven to 400 degrees. Place a large skillet over medium-high hear and cook the ground meat. Stir for about seven to eight minutes until cooked through.

2. Add in salsa, beans, tomatoes, corn and chili seasoning mix

3. Simmer for 10 minutes until the mixture thickens.

4. While the chili simmers, prepare the corn muffin batter according to the directions on the package.

5. Spoon hot chili into the center of a 2-quart rectangular or oval backing dish. Next, spoon corn muffin batter around the edges of the dish on top of the chili.

6. Bake in the oven for 20 minutes. Sprinkle with cheese and bake another five minutes until the cheese is melted and cornbread deeply golden.

7. Serve individual portions on a shallow soup bowl garnished with cilantro.


Make-ahead tip:

Make chili the day before and store refrigerator; heat chili on top of the stove before making the casserole.

Blue cheese-bacon dip

Melanie Hawkins 

HMC public relations



7 bacon slices, chopped

2 garlic cloves, minced

2 (8 oz.) packs cream cheese, softened

1/3 cup half-and-half

4 oz. crumbled blue cheese

2 tablespoons fresh chives, chopped

3 tablespoons toasted walnuts, chopped

Grape clusters

Flatbread or assorted crackers



1. Heat oven to 350 degrees.

2. Cook chopped bacon in a skillet over medium-high heat for 10 minutes or until crisp. Drain bacon and set aside.

3. Add minced garlic to skillet and sauté for one minute.

4. Using an electric mixer, beat the cream cheese at medium speed. Add in half-in-half and mix till smooth.

5. Stir in the bacon, garlic, blue cheese and chives.

6. Spoon the mixture in even portions into four 1-cup individual baking dishes. 

7. Bake for 15 minutes until the dip is golden and bubbly. 

8. Evenly sprinkle chopped walnuts over the top of the dip.

9. Serve with grape clusters and flatbread or assorted crackers.


Recipes from Shepherd’s Cove Hospice can be found in “Homecooked Memories, Volume IV” written by Hospice of Marshall County – Shepherd’s Cove Hospice.

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