- 2 pounds lean ground beef or lean ground turkey
- 1 medium yellow onion, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen corn kernels
- 1 1/2 cups salsa (jarred or homemade)
- 1 can (15 ounce) black, pinto or white beans, rinsed and drained
- 1 cup shredded cheddar cheese
- ½ cup cornmeal
- 1 ½ cup flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1/3 cup oil
- 2 eggs, beaten
- 1 ¼ cup milk
Heat the oven to 375. Lightly grease a 9X13-inch pan and set aside.
Brown the ground beef and onion in a skillet, add salt and pepper, over medium-high heat until the beef is no longer pink. Drain grease from the pan. Stir in the corn, salsa, and beans. Pour into the baking pan and set aside.
For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.
Sprinkle the cheddar cheese over the beef mixture, pour cornbread batter over the cheese and beef. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.
Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs.
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Quick Tip: Feel free to use boxed cornbread mix, if making it from scratch isn’t your thing!
Thanks to Mel’s Kitchen Cafe for this southwestern style casserole everyone will love!