Cornbread Chili Casserole

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 1/2 pounds lean ground beef
• 1 1/2 cups mild salsa (medium or hot if preferred)
• One 12-ounce bag frozen whole-kernel white shoepeg corn, thawed
• 1/4 cup vegetable broth
• 2 tablespoons hot Mexican chili powder
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper
• Three 8-ounce boxes cornbread muffin mix (Jiffy preferred)
• 1 1/2 cups whole milk
• 1 cup shredded Cheddar (about 4 ounces)
• 1/4 cup sour cream

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