Ingredients:

  • 1 Tbsp Olive Oil
  • 1 medium Yellow Onion, diced
  • 5 lbs Lean Ground Beef
  • 1 large Red Bell Pepper, diced
  • 3 cloves Garlic, minced
  • 2 tsp Chilli Powder
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • Salt and Black Pepper, to taste
  • 1 cup Tinned Crushed Tomatoes
  • 15 oz can Tinned Black Beans, drained and rinsed
  • 1/2 cup Sweetcorn (Frozen or Tinned, drained)
  • 1 cup Shredded Monterey Jack or Cheddar Cheese (for filling)
  • 1/4 cup Unsalted Butter, melted and cooled
  • 2 large Eggs, lightly beaten
  • 1 cup Milk (Whole or Semi-Skimmed)
  • 1 cup Yellow Cornmeal (medium grind)
  • 3/4 cup All-Purpose Flour
  • 2 Tbsp Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1/2 tsp Salt (for topping)
  • 1/2 cup Extra Shredded Cheese (for topping)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.
  2. Cook the Filling: Heat the olive oil in a large frying pan over medium-high heat. Add the diced onion and red bell pepper. Cook until softened, about 5–7 minutes.
  3. Add the ground beef to the pan. Break it up and cook until fully browned. Drain off all excess fat.
  4. Season the Meat: Stir in the minced garlic, chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute until fragrant.
  5. Simmer: Pour in the crushed tomatoes, black beans, and sweetcorn. Bring to a simmer, then reduce heat and cook for 5 minutes to meld the flavors.
  6. Finish the Filling: Remove from heat. Stir in 1 cup of shredded cheese until just combined. Spread the finished beef filling evenly into the prepared casserole dish.
  7. Prepare the Cornbread Topping: In a medium bowl, whisk together the melted butter, eggs, and milk until smooth.
  8. In a separate, larger bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt, ensuring the dry ingredients are fully mixed.
  9. Mix Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula just until barely combined. Do not overmix.
  10. Assemble and Bake: Carefully spoon the cornbread batter over the hot beef filling, spreading it gently to cover the surface. Sprinkle the remaining 1/2 cup of shredded cheese over the batter.
  11. Bake for 30–35 minutes, or until the cornbread is golden brown and cooked through.
  12. Rest: Remove from the oven and let the casserole rest for 5 minutes before slicing and serving.