Time: Prep: 10 minutes Cooking: 35 minutes
Hardware: Measuring cups and spoons, a cutting board and knives, a can opener, a large pan that can be used on top of the stove and in the oven (I use a cast iron frying pan), a wooden spoon, a mixing bowl and spoon, a small bowl and fork
- ½ cup diced onion
- ¼ cup diced bell pepper
- ¼ cup diced celery
- 2 cloves garlic
- 1 pounds ground beef
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried cilantro
- ½ teaspoon red pepper flakes
- 1 cup of your favorite chunky salsa (I like Desert Pepper Trading Company)
- 1-10 oz jar of Ro-Tel Diced tomatoes and green chilies-drained
- 1-15 oz can of whole kernel corn-drained
- S&P to taste
- 1 ¼ cups all purpose flour
- ¾ cups yellow corn meal
- ¼ cup sugar
- 2 teaspoons baking powder
- 1 large egg
- 1 cup whole milk
- ¼ cup vegetable oil
- Preheat the oven to 400°.
- Open and drain the tomatoes and corn. Set aside.
- Wash and dice the onion, green pepper, and celery. Peel and crush the garlic.
- Heat the pan on medium high. Add the veggies, spices, and ground beef. Cook and crumble the ground beef the meat is brown and cooked through (7-10 minutes). Drain the fat from the beef.
- Return the meat mixture to the medium high pan. Stir in the salsa, tomatoes, and corn. Allow the mixture to come to a boil then reduce the heat. Let the beef mixture simmer while you prepare the crust. Stir occasionally. S&P to taste.
- Combine the flour, cornmeal, sugar, baking powder, and salt in the mixing bowl.
- Beat the egg in a separate bowl.
- Stir the egg, milk, and oil into the flour. Stir until the dry ingredients are just moistened.
- Spread the cornbread crust over the beef mixture. Place the pan in the oven and bake for 20-25 minutes or until the cornbread is golden brown.