Average Rating: 3.636363TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 6 servings.Ingredients
- 1 pound ground beef
- 1 tablespoon cornstarch
- 1 tablespoon dried minced onion
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 can (15 ounces) tomato sauce
- 3/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 2 large eggs
- 1/2 cup 2% milk
- 3 tablespoons canola oil
- 1 can (8-1/4 ounces) cream-style corn
- 1 cup shredded cheddar cheese
- Sour cream and salsa, optional
Instructions
- 1. Preheat oven to 375°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in cornstarch, onion, chili powder and garlic powder. Stir in tomato sauce. Cook and stir 2 minutes or until thickened. Remove from heat.
- 2. In a large bowl, whisk flour, cornmeal, sugar and baking powder. In another bowl, whisk eggs, milk and oil until blended; stir in corn. Add to flour mixture; stir just until moistened. Stir in cheese.
- 3. Spread half of the batter into a greased 2-qt. baking dish. Top with beef mixture. Spread remaining batter over filling.
- 4. Bake, uncovered, until a toothpick inserted in cornbread portion comes out clean, 25-30 minutes. Let stand 5 minutes before serving. If desired, serve with sour cream and salsa.
Nutrition Facts
1 piece (calculated without sour cream and salsa): 482 calories, 22g fat (9g saturated fat), 130mg cholesterol, 773mg sodium, 46g carbohydrate (10g sugars, 3g fiber), 25g protein.
