📝 About This Recipe
This comforting classic is a soul-warming fusion of Tex-Mex flavors, featuring a deeply seasoned ground beef chili base topped with a golden, cake-like cornbread crust. Unlike the flat versions of the past, this recipe utilizes smoky chipotle, sweet corn kernels, and sharp cheddar to create a multidimensional texture profile. It is the ultimate one-pot meal that captures the essence of a traditional tamale with half the effort, making it a beloved staple for busy weeknights and cozy gatherings alike.
🥗 Ingredients
The Beef Filling
- 1.5 pounds Ground Beef (85/15 lean-to-fat ratio for best flavor)
- 1 Yellow Onion (finely diced)
- 1 Red Bell Pepper (seeded and diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
- 10 ounces Diced Tomatoes with Green Chilies (such as Ro-Tel brand)
- 1/2 cup Beef Broth (low sodium)
- 1 tablespoon Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1 cup Frozen Corn Kernels (thawed)
The Cornbread Topping
- 1 cup Yellow Cornmeal (fine or medium grind)
- 1 cup All-Purpose Flour
- 1 tablespoon Baking Powder
- 1 cup Buttermilk (shaken well)
- 1 large Egg (beaten)
- 2 tablespoons Honey
- 4 tablespoons Unsalted Butter (melted and slightly cooled)
- 1.5 cups Sharp Cheddar Cheese (freshly shredded)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Pickled Jalapeños (sliced)
- 1/2 cup Sour Cream (for dolloping)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven.
-
2
In a large (12-inch) oven-safe cast iron skillet over medium-high heat, add the ground beef. Cook, breaking it up with a wooden spoon, until browned and no longer pink (about 6-8 minutes).
-
3
Drain all but 1 tablespoon of the rendered fat from the skillet. Add the diced onion and bell pepper to the beef.
-
4
Sauté the vegetables for 5 minutes until softened. Stir in the minced garlic and cook for 1 additional minute until fragrant.
-
5
Add the tomato paste, chili powder, cumin, and smoked paprika. Stir constantly for 2 minutes to 'toast' the spices and caramelize the paste.
-
6
Pour in the diced tomatoes (with their juices), beef broth, and corn kernels. Bring to a simmer, then reduce heat to low and let it thicken for 5-7 minutes. Season with salt and pepper to taste.
-
7
While the filling simmers, prepare the topping. In a medium bowl, whisk together the cornmeal, flour, baking powder, and a pinch of salt.
-
8
In a separate small bowl, whisk the buttermilk, egg, melted butter, and honey until combined.
-
9
Fold the wet ingredients into the dry ingredients until just combined (do not overmix). Fold in 1 cup of the shredded cheddar cheese.
-
10
Remove the skillet from the heat. Spread the remaining 1/2 cup of cheese over the beef filling.
-
11
Carefully dollop the cornbread batter over the top of the beef mixture, using a spatula to spread it to the edges as evenly as possible.
-
12
Place the skillet in the oven and bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center of the crust comes out clean.
-
13
Remove from the oven and let it rest for 5-10 minutes. This allows the juices to settle and the crust to firm up.
-
14
Garnish with fresh cilantro, pickled jalapeños, and a dollop of sour cream before serving directly from the skillet.
💡 Chef's Tips
For an extra crispy edge, ensure your skillet is hot when you add the cornbread batter. Always grate your own cheese; pre-shredded cheese is coated in potato starch and won't melt as smoothly into the crust. If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice and let it sit for 5 minutes. To make it spicier, add a chopped chipotle pepper in adobo sauce to the beef filling. Avoid overmixing the cornbread batter, or the topping will become tough instead of tender and fluffy.
🍽️ Serving Suggestions
Serve with a crisp side salad featuring lime-cilantro vinaigrette to cut through the richness. Pair with a cold Mexican Lager or a zesty Margarita. Offer extra hot sauce and lime wedges at the table for guests to customize their spice level. A side of Mexican street corn (elote) makes this a complete fiesta feast. Store leftovers in an airtight container for up to 3 days; it tastes even better the next day!