This favorite for company can be doubled, tripled or more with ease. Serve with sour cream, spicy salsa and fresh cilantro. Any cornbread recipe will work here if you have a favorite. Mine comes from Deborah Madison.
1 tablespoon olive oil
1 cup chopped onion
1 pound ground beef, defrosted
1 14-ounce can diced tomatoes with their liquid
1 chipotle (canned or dried), finely chopped (optional)
1 package frozen corn kernels
1/3 cup golden raisins
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon salt
Deborah Madison's Cornbread
1 cup yellow cornmeal
1 cup all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup melted butter or canola oil
3 tablespoons honey
1 cup milk
Preheat the oven to 400 degrees F.
- Heat the olive oil in a 2-quart casserole over medium heat. Add the onion and the beef, stirring frequently, until beef is browned.
- Add the tomatoes, chipotle (if using), corn, raisins, cumin, cinnamon and salt. Cook until mixture thickens and becomes fragrant.
- To prepare the cornbread batter, stir cornmeal, flour, salt and baking powder together in a bowl and make a well. Add melted butter or oil, honey and milk to the center and whisk together to combine with wet ingredients.
- Spread cornbread batter over beef mixture and put casserole in the oven.
- Bake 18 to 20 minutes, uncovered, or until a skewer poked into the center of the cornbread comes out clean.
Adapted from Recipezaar and Deborah Madison