A little bit sweet. A little bit savory. This dish was pretty easy to prepare and quite tasty on the taste buds. If you dig cornbread, you're going to love this dish! I'm sure you could use any favorite recipe you know of, which I may do next time. The one provided was tasty, but I think with the cornmeal I used it was a little grainy. Shout out goes to Brown Eyed Baker for this recipe.
1 T vegetable oil
1 medium onion, finely diced
1 green pepper, finely diced
1 jalapeno, finely diced
1 1/2 lbs ground beef
1 1/2 corn kernels, fresh or frozen
1 14.5 ounce can diced tomatoes, drained
3 T tomato paste
2 T chili powder (I put a little less)
4 T ground cumin (I put a little less)
1 t salt
1-2 C shredded Monterey Jack/Sharp Cheddar cheese
1 1/2 C yellow cornmeal
1 C all-purpose flour
2 T sugar
1 T baking powder
1 t salt
1 C whole milk
6 T unsalted melted butter
1. Make the filling--Heat veggie oil and saute onion, green pepper, and jalapeno. Once translucent, transfer to a bowl. Brown the ground beef. Drain. Add onion mix, corn, tomatoes, tomato paste, chili powder, ground cumin and salt. Mix well. Cover and simmer on low for 20 minutes.
2. Make the cornbread- Whisk together the cornmeal, flour, sugar, baking powder, and salt in a bowl. In a separate bowl, whisk the eggs, milk, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined.
3. Preheat oven to 375.
4. Stir the cheese into the ground beef mix and pour into a 9x13 baking dish. Pour the cornbread mix over top of the ground beef and use a rubber spatula to spread into an even layer. Bake for 30-40 minutes or until a knife comes out clean. Cool for 15 minutes before serving.