Ingredients:

  • 1 Tbsp Olive Oil
  • 1 lb Ground Beef (85-90% lean)
  • 1 medium Yellow Onion, finely chopped
  • 1 medium Red Bell Pepper, chopped
  • 3 cloves Garlic, minced
  • 1 (15 oz) can Canned Diced Tomatoes, undrained
  • 1 cup Frozen Sweet Corn
  • 1 Tbsp Chilli Powder
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • Salt and Black Pepper, To taste
  • 1 cup All-Purpose Flour
  • 1 cup Yellow Cornmeal (medium grind)
  • 1/4 cup Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 2 Large Eggs, lightly beaten
  • 1 cup Buttermilk
  • 1/4 cup Unsalted Butter, melted
  • 1 cup Cheddar/Monterey Jack Cheese, shredded (divided)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish. Melt the 1/4 cup of unsalted butter and set it aside to cool slightly for the cornbread topping.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and bell pepper; cook until softened (5-7 minutes). Add minced garlic and cook for 1 minute until fragrant.
  3. Increase heat slightly, add the ground beef, and cook, breaking it up, until fully browned. Tilt the skillet and carefully drain off any excess rendered fat.
  4. Stir in the chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute. Add the diced tomatoes (undrained) and the frozen sweet corn. Bring the mixture to a low simmer and cook for 5 minutes until slightly reduced. Pour the beef filling evenly into the prepared casserole dish.
  5. Prepare the cornbread topping: In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, and the slightly cooled melted butter.
  6. Pour the wet ingredients into the dry ingredients. Mix gently just until combined (do not overmix; a few small lumps are acceptable). Fold in 1/2 cup of the shredded cheese.
  7. Spoon the cornbread batter evenly over the beef mixture. Use a spatula to gently spread the batter to the edges. Sprinkle the remaining 1/2 cup of shredded cheese over the batter.
  8. Bake for 35 to 40 minutes, or until the cornbread is golden brown, set in the center, and the filling is bubbling hot. Allow the casserole to rest for 5–10 minutes before slicing and serving.