Ingredients:

  • 1 tablespoon Olive Oil
  • 1 pound Lean Ground Beef (Mince)
  • 1 large Yellow Onion, diced
  • 2 cloves Garlic, minced
  • 2 tablespoons Chili Powder (mild or medium)
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Dried Oregano
  • 1 (14.5 oz) can Canned Diced Tomatoes, undrained
  • 1 (15 oz) can Canned Black Beans, rinsed and drained
  • 1 cup Beef or Chicken Stock (Low Sodium)
  • Salt and Black Pepper, to taste
  • 1 cup Shredded Sharp Cheddar Cheese, divided
  • 1 cup Yellow Cornmeal
  • 1/2 cup All-Purpose Flour
  • 2 tablespoons Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1 teaspoon Kosher Salt
  • 1 large Egg
  • 1 cup Buttermilk
  • 4 tablespoons Unsalted Butter, melted and cooled

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.
  2. Heat oil in the large skillet over medium-high heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the ground beef to the skillet and cook until fully browned. Drain off any excess fat. Stir in the chili powder, cumin, and oregano, cooking for 1 minute until the spices are aromatic.
  4. Stir in the canned diced tomatoes (with juice), the rinsed beans, and the stock. Bring the mixture to a simmer, then reduce heat and let it bubble gently for 10 minutes to allow the flavors to marry. Season liberally with salt and pepper.
  5. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together the egg, buttermilk, and the slightly cooled melted butter.
  6. Pour the wet ingredients into the dry ingredients. Stir just until combined; do not overmix, as this will result in tough cornbread.
  7. Pour the cooked chili filling evenly into the prepared casserole dish. Sprinkle 1/2 cup of the shredded cheddar evenly over the chili base.
  8. Spoon or pour the cornbread batter evenly over the filling. Sprinkle the remaining 1/2 cup of cheddar over the top of the batter.
  9. Bake for 35–40 minutes, or until the cornbread topping is golden brown and a skewer or toothpick inserted into the center comes out clean.
  10. Let the casserole rest for 10 minutes before serving. This allows the filling to settle and makes serving cleaner.