Ingredients:

  • 1 tbsp olive oil (15ml)
  • 1 large onion, chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 lb (450g) ground beef (or ground turkey)
  • 1 red bell pepper, chopped (approx. 1 cup/150g)
  • 1 (15 ounce/425g) can kidney beans, rinsed and drained
  • 1 (15 ounce/425g) can corn, drained (or frozen corn, thawed)
  • 1 (14.5 ounce/410g) can diced tomatoes, undrained
  • 1 cup (240ml) beef broth (or chicken broth)
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • Salt and black pepper to taste
  • 1/4 cup chopped fresh cilantro, for garnish (optional)
  • 1 cup (120g) all-purpose flour
  • 1 cup (120g) yellow cornmeal
  • 1/4 cup (50g) granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg, lightly beaten
  • 1 cup (240ml) buttermilk (or milk with 1 tbsp lemon juice)
  • 1/4 cup (60ml) vegetable oil (or melted butter)
  • 1/2 cup shredded cheddar cheese (or Monterey Jack), for topping (optional)

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Add ground beef and cook, breaking it up, until browned. Drain off any excess grease.
  2. Stir in bell pepper, kidney beans, corn, and diced tomatoes. Add beef broth, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season with salt and pepper.
  3. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the filling has thickened slightly. Taste and adjust seasonings as needed.
  4. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
  5. In a separate bowl, whisk together egg, buttermilk, and oil. Pour the wet ingredients into the dry ingredients and stir until just combined (don't overmix!).
  6. Pour the filling into the oven-safe skillet or casserole dish. Spread the cornbread batter evenly over the filling.
  7. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. If desired, sprinkle with shredded cheese during the last 5 minutes of baking.
  8. Let the pie rest for 5-10 minutes before serving. Garnish with fresh cilantro, if desired.