Ingredients:

  • 5 lbs Lean Ground Beef (85/15 ratio preferred)
  • 1 large Yellow Onion, finely diced
  • 3 Garlic Cloves, minced
  • 3 Tbsp Taco Seasoning Mix
  • 4 oz Diced Green Chiles (canned, drained)
  • 1 cup Sweetcorn (drained or frozen)
  • 1/2 cup Beef Stock (low sodium)
  • Salt and Black Pepper, to taste
  • 1 cup Yellow Cornmeal
  • 1/2 cup All-Purpose Flour
  • 2 Tbsp Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1 tsp Salt
  • 2 large Eggs
  • 1 cup Buttermilk (or whole milk + 1 tsp lemon juice)
  • 1/4 cup Unsalted Butter, melted
  • 2 cups Shredded Cheese (Monterey Jack/Cheddar Blend)
  • 1/2 cup Sour Cream

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and 1 teaspoon of salt for the cornbread base. Set aside.
  3. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until fully browned. Critically, drain off all excess fat. Return the meat to the skillet.
  4. Reduce heat to medium. Add the diced onion to the meat and cook until softened (about 5 minutes). Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Stir in the taco seasoning, diced green chiles, sweetcorn, and beef stock. Bring to a simmer, then reduce heat to low and cook for 5 minutes, allowing the flavours to meld and the liquid to slightly reduce. Season with salt and pepper to taste. Remove from heat.
  6. In a separate medium bowl, whisk together the eggs, buttermilk, and melted butter until just combined. Pour the wet ingredients into the dry ingredients. Mix gently only until just combined (a few lumps are fine).
  7. Pour approximately two-thirds (2/3) of the cornbread batter into the bottom of the prepared casserole dish and spread evenly. Spoon the spiced meat and corn mixture evenly over the cornbread batter.
  8. Dollop the sour cream across the meat filling. Sprinkle the entire surface evenly with the shredded cheese blend.
  9. Bake the casserole for 35–40 minutes, or until the cheese is melted and bubbly, and the cornbread base is set and lightly golden brown around the edges.
  10. Allow the casserole to rest for 5 minutes before slicing and serving. Serve with your preferred toppings, such as Pico de Gallo or guacamole.