Ingredients:

  • 1 tablespoon Neutral Oil (e.g., vegetable, rapeseed)
  • 5 lb Lean Ground Beef (mince)
  • 1 large Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 2 tablespoons Chili Powder (mild/medium)
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Dried Oregano
  • 1 teaspoon Salt (Kosher or sea)
  • 5 oz can Canned Diced Tomatoes, undrained
  • 15 oz can Canned Kidney Beans, rinsed and drained
  • 1/2 cup Beef Stock (low sodium)
  • 1 cup Sharp Cheddar or Monterey Jack Cheese, grated
  • 1 cup All-Purpose Flour
  • 1 cup Yellow Cornmeal (medium grind)
  • 1/4 cup Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1 teaspoon Kosher Salt
  • 2 Large Eggs, lightly beaten
  • 1 cup Buttermilk (full fat)
  • 1/2 cup Unsalted Butter, melted

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 casserole dish with butter or cooking spray.
  2. Cook the Ground Beef: Heat the oil in a large skillet over medium-high heat. Add the ground beef and break it up. Cook until thoroughly browned (about 6-8 minutes). Drain off any excess fat.
  3. Sauté Aromatics: Reduce the heat to medium. Stir in the diced onion and sauté until softened (3-4 minutes). Add the garlic, chili powder, cumin, oregano, and salt. Cook for 1 minute until fragrant.
  4. Simmer the Filling: Stir in the diced tomatoes (with juice), the rinsed kidney beans, and the beef stock. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the flavours to meld and the sauce to reduce slightly.
  5. Transfer Filling: Pour the beef and bean mixture into the prepared casserole dish, spreading it into an even layer.
  6. Prepare Dry Cornbread Ingredients: In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until uniformly combined.
  7. Prepare Wet Cornbread Ingredients: In a separate bowl, whisk the buttermilk and eggs together until smooth. Gently drizzle the melted butter into the buttermilk mixture while whisking constantly.
  8. Mix Batter: Pour the wet ingredients into the dry ingredients. Use a spatula and mix only until the dry ingredients are just incorporated. A few lumps are acceptable; do not overmix.
  9. Assemble and Bake: Sprinkle the grated cheese evenly over the hot beef and bean filling. Carefully dollop the cornbread batter over the filling and spread it out gently to cover the filling completely. Bake for 40 to 45 minutes, or until the cornbread topping is golden brown and fully set.
  10. Rest: Remove the Beef and Bean Cornbread Casserole from the oven and allow it to rest for 10 minutes before slicing and serving.