Ingredients:

  • 1 Tbsp Olive Oil or Vegetable Oil
  • 1 lb Lean Ground Beef (or Turkey)
  • 1 medium Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 2 Tbsp Chili Powder
  • 1 tsp Cumin (ground)
  • 1/2 tsp Dried Oregano
  • Salt & Black Pepper, to taste
  • 1 (14.5 oz) can Canned Diced Tomatoes, undrained
  • 1 (15 oz) can Canned Black Beans, rinsed and drained
  • 1 cup Frozen Sweet Corn
  • 1 (4 oz) can Green Chiles, diced (optional)
  • 1 cup Yellow Cornmeal (fine grind)
  • 1/2 cup All-Purpose Flour
  • 2 Tbsp Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1/2 tsp Salt (for topping)
  • 2 Large Eggs
  • 1/4 cup Unsalted Butter, melted and cooled
  • 1/2 cup Whole Milk or Buttermilk
  • 1/2 cup Sour Cream or Greek Yogurt
  • 1 cup Shredded Sharp Cheddar Cheese

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.
  2. Heat the oil in a large skillet over medium-high heat. Add the ground beef, breaking it up with a spoon. Cook until fully browned and drain off any excess fat.
  3. Reduce heat to medium. Add the diced onion to the meat and cook until softened (about 5 minutes). Stir in the minced garlic, chili powder, cumin, and oregano. Cook for 1 minute until fragrant.
  4. Stir in the diced tomatoes (undrained), rinsed black beans, corn, and green chiles (if using). Season generously with salt and pepper. Bring the mixture to a gentle simmer and cook for 5 minutes to allow the flavours to marry.
  5. Pour the finished filling evenly into the prepared casserole dish and set aside while preparing the cornbread.
  6. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt (topping salt). Ensure everything is thoroughly combined.
  7. In a separate large bowl, whisk the eggs, melted butter, milk, and sour cream (or yogurt) until smooth.
  8. Gently add the dry ingredients into the wet mixture. Mix just until combined; a few lumps are fine, but do not overmix.
  9. Fold in 3/4 cup of the shredded cheddar cheese into the cornbread batter.
  10. Spoon the cornbread batter evenly over the hot filling in the casserole dish. Gently nudge it into the corners using the back of a spoon.
  11. Sprinkle the remaining 1/4 cup of shredded cheddar over the cornbread batter.
  12. Bake for 35 to 40 minutes, or until the cornbread is golden brown, firm to the touch, and a toothpick inserted into the centre of the cornbread comes out clean.
  13. Remove from the oven and let the casserole rest for 10 minutes before slicing and serving. This resting time is crucial for setting the casserole.