Description
A comforting beef cornbread pie loaded with flavor and topped with a golden cornbread crust.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 pound ground beef
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- 1 (15-ounce) can fire-roasted diced tomatoes, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 cup shredded sharp cheddar cheese
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 large eggs
- ⅓ cup neutral oil (vegetable or canola)
- 1 cup shredded Monterey Jack or cheddar cheese
- 1 (4-ounce) can diced green chiles (optional for extra flavor)
Instructions
- Sauté the Aromatics: Start by heating olive oil in a large skillet over medium heat. Toss in the diced onion and cook until translucent—about 3-4 minutes.
- Brown the Beef: Add the ground beef to the skillet. Break it up with a wooden spoon and cook until browned, about 5-7 minutes. Drain off any excess fat, if needed.
- Season the Filling: Sprinkle in the chili powder, cumin, garlic powder, paprika, oregano, salt, and pepper. Stir well so every bite of beef gets coated in those warm, bold spices.
- Add the Good Stuff: Pour in the drained tomatoes, black beans, and corn. Stir until everything is combined. Simmer for about 5 minutes. Then remove from heat and stir in the shredded cheddar cheese until melty and rich.
- Prepare the Cornbread Topping: In a separate bowl, whisk together the cornmeal, flour, baking powder, and salt. In another bowl, combine milk, eggs, and oil. Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the cheese and green chiles if using.
- Assemble the Pie: Preheat your oven to 375°F (190°C). Pour the beef filling into a greased 9×13-inch baking dish. Spread the cornbread batter evenly over the top.
- Bake and Enjoy: Bake for 25–30 minutes or until the topping is golden and a toothpick inserted into the cornbread comes out clean. Let it rest for 5–10 minutes before serving—it’ll be bubbling and delicious.
Notes
- This dish can be prepared ahead of time and baked when ready to serve.
- Feel free to customize the toppings by using different types of cheese or adding extra spices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg