Ingredients:
- 1 tablespoon olive oil (15 ml)
- 1 pound ground beef (450g)
- 1 medium yellow onion, diced (approx. 1 cup)
- 1 bell pepper (any colour), diced (approx. 1 cup)
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained (425g)
- 1 (15-ounce) can corn, drained (425g)
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained (283g)
- 1 teaspoon chili powder (5 ml)
- 1/2 teaspoon cumin (2.5 ml)
- 1/4 teaspoon cayenne pepper (optional, for heat) (1.25 ml)
- 1/2 teaspoon salt (2.5 ml)
- 1/4 teaspoon black pepper (1.25 ml)
- 1 cup yellow cornmeal (120g)
- 1 cup all-purpose flour (120g)
- 1/4 cup granulated sugar (50g)
- 1 teaspoon baking powder (5 ml)
- 1/2 teaspoon baking soda (2.5 ml)
- 1/4 teaspoon salt (1.25 ml)
- 1 large egg, lightly beaten
- 1 cup buttermilk (240 ml) (or 1 cup milk + 1 tablespoon lemon juice)
- 1/4 cup vegetable oil (60 ml)
Instructions:
- Preheat oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add diced onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
- Stir in black beans, corn, diced tomatoes and green chilies, chili powder, cumin, cayenne pepper (if using), salt, and pepper. Bring to a simmer and cook for 5 minutes.
- In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the egg, buttermilk, and vegetable oil. Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix!
- Pour the beef and bean mixture into a 9x13 inch baking dish. Spread the cornbread batter evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the centre comes out clean. Let cool slightly before serving.