Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced (150g)
  • 2 large jalapeños, seeded and minced
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 17 oz cornbread muffin mix (two 8.5 oz boxes)
  • 3 large eggs, room temperature
  • 14.75 oz canned cream-style corn
  • 1 cup sour cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 2 tbsp vegetable oil

Instructions:

  1. Preheat your oven to 400°F (200°C). In a pan over medium-high heat, brown the ground beef with the diced onions and minced jalapeños. Cook until the beef is fully browned and the onions are translucent. Drain any excess fat.
  2. In a large mixing bowl, whisk together the eggs, sour cream, and cream-style corn until well combined.
  3. Stir in the cornbread muffin mix and half of the shredded cheddar cheese until just incorporated. Do not overmix.
  4. Add vegetable oil to a 12-inch cast-iron skillet and place in the oven for 5 minutes to get the oil shimmering hot.
  5. Carefully remove the hot skillet and pour half of the cornbread batter into the bottom. Layer the cooked beef and onion mixture over the batter, then sprinkle the remaining cheddar cheese on top.
  6. Spread the remaining cornbread batter over the beef and cheese layer. Smooth the top with a spatula.
  7. Bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let rest for 10 minutes before slicing.