Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 15 oz canned black beans, rinsed and drained
  • 10 oz diced tomatoes with green chiles, undrained
  • 1 cup frozen sweet corn
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 8.5 oz Jiffy Corn Muffin Mix
  • 1 large egg
  • 0.33 cup whole milk
  • 0.25 cup sour cream
  • 1 tbsp unsalted butter, melted
  • 1 cup shredded sharp cheddar cheese, divided

Instructions:

  1. Preheat your oven to 400°F (200°C). Place a 12-inch cast iron skillet over medium-high heat and brown the ground beef, breaking it apart with a spatula until seared. Drain all but 1 tablespoon of fat.
  2. Add diced onions to the skillet and sauté for 3–4 minutes until translucent. Stir in minced garlic, chili powder, and cumin; cook for 60 seconds until fragrant.
  3. Stir in tomato paste, black beans, corn, and diced tomatoes with chiles. Simmer for 5 minutes until the sauce thickens and coats the beef mixture.
  4. In a separate mixing bowl, whisk together the egg, milk, sour cream, and melted butter. Stir in the corn muffin mix and half of the shredded cheddar cheese until just combined.
  5. Spread the cornbread batter evenly over the beef mixture in the skillet. Sprinkle the remaining cheddar cheese on top.
  6. Bake for 20-25 minutes until the cornbread is golden brown and a toothpick inserted into the center comes out clean.