Ingredients:

  • 1 cup (120g) all-purpose flour, spooned and leveled
  • 1 cup (160g) yellow cornmeal, medium grind
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil
  • 1 large egg
  • 1/2 cup (115g) canned creamed corn
  • 1 pound (450g) ground beef
  • 1 medium onion, chopped (approximately 1 cup, 150g)
  • 1 green bell pepper, chopped (approximately 1 cup, 150g)
  • 1 clove garlic, minced
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can kidney beans, rinsed and drained
  • 1 (15 ounce/425g) can whole kernel corn, drained
  • 1 (10 ounce/283g) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 packet (1 ounce/28g) taco seasoning
  • 1 cup (115g) shredded cheddar cheese, divided
  • Optional: 1/4 cup chopped cilantro, for garnish

Instructions:

  1. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, oil, egg, and creamed corn. Add wet ingredients to dry ingredients and stir until just combined (do not overmix).
  2. In a large skillet over medium-high heat, brown ground beef, breaking it up with a spoon. Drain off any excess grease. Add onion and bell pepper and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
  3. Stir in black beans, kidney beans, corn, diced tomatoes and green chilies, and taco seasoning to the skillet. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  4. Pour the ground beef mixture into the prepared baking dish. Sprinkle with half of the shredded cheddar cheese (1/2 cup).
  5. Pour the cornbread batter evenly over the ground beef mixture.
  6. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
  7. Sprinkle with the remaining cheddar cheese and bake for another 5 minutes, or until the cheese is melted and bubbly.
  8. Let cool for 10 minutes before slicing and serving. Garnish with chopped cilantro, if desired.