Ingredients
Scale
- 1 cup yellow cornmeal (for that authentic cornbread texture)
- 1 cup all-purpose flour (you can use whole wheat flour for a nuttier flavor)
- 1/4 cup granulated sugar (adjust to taste, or substitute with honey)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk (dairy or your preferred plant-based milk)
- 2 large eggs, lightly beaten
- 1/4 cup unsalted butter, melted (or olive oil for a dairy-free option)
- 1 pound ground beef (substitute with ground turkey or plant-based crumbles if you prefer)
- 1 small onion, finely chopped
- 1 bell pepper, diced (any color you like)
- 1 cup canned black beans, drained and rinsed
- 1 cup canned diced tomatoes with green chilies (like Rotel, for a bit of a kick)
- 1 cup shredded sharp cheddar cheese (or a blend of your favorites)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Fresh cilantro or parsley for garnish (optional but highly recommended)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray. This dish reminds me of the old ceramic baking pan Nonna Rosa used—it’s well-loved and a bit stained from years of celebrations.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. These dry ingredients form the base of the cornbread that will top our casserole with a golden crust.
- In a separate bowl, combine the milk, beaten eggs, and melted butter. Pour the wet ingredients into the dry and stir until just combined—don’t overmix, or the cornbread can turn tough. This step always brings me back to kneading dough with my mother, where patience was key.
- In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a wooden spoon. Drain excess fat if necessary. Add the chopped onion and diced bell pepper, cooking until softened—about 5 minutes. The sizzling sounds here remind me of summer evenings in Spain, where markets overflowed with fresh produce and every meal was an adventure.
- Stir in the black beans, diced tomatoes with green chilies, chili powder, cumin, and smoked paprika. Let the mixture simmer for 3-4 minutes to meld the flavors together.
- Spread the beef and bean mixture evenly in the prepared baking dish. Pour the cornbread batter over the top, smoothing it out gently with a spatula.
- Sprinkle the shredded cheddar cheese evenly over the cornbread batter. This is the moment when the casserole starts looking irresistibly inviting.
- Bake for 25-30 minutes or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. The cheese should be bubbly and slightly browned.
- Let the casserole rest for about 10 minutes before serving. This pause lets the flavors settle and makes it easier to slice. Olivia always reminds me not to rush this part—“Patience, Mama!” she says, just like Nonna Rosa used to advise.
- Garnish with fresh cilantro or parsley for a burst of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
