Ingredients

The following ingredients have 7 Servings
  • 3/4 cup stone-ground yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 large egg
  • 1/2 cup full-fat sour cream, plus more for serving
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 tablespoons chili powder
  • 1 teaspoon kosher salt
  • 4 cloves garlic, finely chopped
  • 1 pound lean ground beef (90% lean)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15.25-ounce) can whole kernel corn, drained
  • 1 (14.5-ounce) can fire-roasted diced tomatoes with green chiles (do not drain)
  • 1 cup shredded sharp cheddar cheese
  • Coarsely chopped fresh cilantro or sliced pickled jalapeños, for serving

Instruction

  • Arrange a rack in the middle of the oven and heat to 425°F. Place the cornmeal, flour, sugar, baking powder, salt, and baking soda in a medium bowl and whisk to combine. Whisk the egg, sour cream, and butter together in a small bowl. Add the sour cream mixture to the cornmeal mixture and stir to combine. Fold in the cheese (the batter will be thick); set aside.
  • Heat the oil in a 10-inch oven-safe skillet (such as cast iron) over medium heat until shimmering. Add the onion, chili powder, and salt and cook until onion is softened, 5 to 6 minutes. Add the garlic and cook until fragrant, about 30 seconds.
  • Increase the heat to medium-high. Add the ground beef and cook, breaking up with a spoon, until no longer pink, 5 to 6 minutes. Add the beans, corn, and tomatoes and stir to combine. Simmer until slightly thickened, about 5 minutes. Remove from the heat and stir in the cheese.
  • Dollop small spoonfuls of cornbread batter over the filling. Use the back of a knife or an offset spatula to spread into an even layer. Place the skillet on a rimmed baking sheet.
  • Bake until the filling is bubbling and the cornbread is golden-brown, 15 to 20 minutes. Let cool 10 minutes before serving with cilantro or pickled jalapeños if desired, and a dollop of sour cream.