Ingredients:

  • 1 Tbsp Olive Oil
  • 5 lbs Lean Ground Beef
  • 1 medium Yellow Onion, diced
  • 1 large Red Bell Pepper, diced
  • 3 cloves Garlic, minced
  • 2 Tbsp Chilli Powder
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • Salt and Black Pepper, to taste
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 2 Tbsp Tomato Paste
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 cup Frozen Sweetcorn
  • 1 cup All-Purpose Flour
  • 1 cup Medium Grind Cornmeal
  • 1/4 cup Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1/2 tsp Salt (for topping)
  • 1/4 cup Unsalted Butter, melted
  • 1 cup Buttermilk
  • 1 Large Egg, lightly whisked

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch casserole dish.
  2. Heat olive oil in the large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned. Drain off any excess fat from the pan.
  3. Reduce heat to medium. Add the diced onion and red pepper to the skillet. Cook for 5–7 minutes until softened. Stir in the minced garlic and tomato paste and cook for 1 minute until fragrant.
  4. Stir in the chilli powder, cumin, oregano, salt, and pepper. Cook for 30 seconds to 'bloom' the spices. Pour in the canned diced tomatoes (undrained). Bring to a simmer.
  5. Stir in the rinsed black beans and frozen sweetcorn. Let the mixture simmer gently for 5 minutes, ensuring it thickens slightly. Taste and adjust seasoning. Remove from heat and pour the entire filling into the prepared casserole dish, spreading it evenly.
  6. For the cornbread topping: In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  7. In a separate small bowl, whisk together the melted butter, buttermilk, and lightly beaten egg.
  8. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix.
  9. Carefully spoon the cornbread batter over the hot filling in the casserole dish. Gently spread the batter out towards the edges, ensuring the filling is mostly covered.
  10. Bake for 35 to 40 minutes. The topping should be golden brown and firm to the touch. A toothpick inserted into the cornbread should come out clean.
  11. Remove from the oven and let the casserole rest for 5–10 minutes before serving.