Ingredients

The following ingredients have 8 Servings
  • 1 ½ lbs. Ground beef
  • 1 medium onion chopped
  • 1 red pepper finely diced
  • 1 jalapeno minced
  • 2 cloves garlic minced
  • 1 (14.5 ounce) can fire roasted tomatoes
  • 1 (15 ounce) can corn drained (reserve ½ cup for topping)
  • 2 tablespoons tomato paste
  • 1 ½ tablespoons chili powder
  • 2 teaspoons ground cumin
  • 3/4 cup cornmeal
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • ½ cup sour cream
  • 3/4 cup milk
  • 2 eggs beaten
  • 2 tablespoons vegetable oil
  • 1 1/2 cups shredded cheddar cheese (reserve 1/2 cup for sprinkling on top)
  • 1 jalapeno sliced in rings
  • 2 tablespoons chopped fresh cilantro

Instruction

  • Preheat oven to 400 degrees.  Lightly grease or spray with nonstick cooking spray an 11×7 inch casserole dish.
  • Browning the ground beef in a large skillet over medium heat. After 3-4 minutes add the onions bell peppers and jalapeno. Continue cooking until the beef is browned and the onions and bell peppers are soft.
  • Reduce the heat to low and add the garlic. Cook for 1 minute stirring continuously. Remove any excess grease from the skillet.  Add the fire roasted tomatoes, corn, tomato paste, chili powder, and cumin. Simmer for 10 minutes.
  • In a large bowl whisk together the cornmeal, flour, baking powder, and salt. Then mix in the sour cream, milk, beaten eggs, oil, cheese, and reserved corn. Stir just until combined.
  • Spoon the beef mixture into the casserole dish spreading evenly. Top with the cornbread mixture using a spatula to even the top. Sprinkle with reserved cheese and jalapeno rings. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs. Garnish with cilantro.  Cool for 10 minutes before slicing.