Ingredients:

  • 1 lb lean ground beef
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup sour cream
  • ½ cup whole milk
  • ½ cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup pickled jalapeños, diced
  • ½ cup frozen corn kernels, thawed

Instructions:

  1. Preheat the oven to 400°F (200°C). Grease a 10-inch cast iron skillet with a thin layer of butter.
  2. Heat olive oil in a medium skillet over medium-high heat. Add ground beef and diced onion, cooking until the onions are translucent and the beef reaches an internal temperature of 160°F (71°C).
  3. Stir in minced garlic, smoked paprika, and cumin; cook for 1 minute until fragrant, then remove from heat and set aside.
  4. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until fully combined.
  5. In a separate bowl, beat the eggs, then stir in the sour cream, milk, and melted butter until the mixture is smooth.
  6. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula just until the flour streaks disappear.
  7. Gently fold in the shredded cheese, diced jalapeños, and thawed corn kernels.
  8. Spread the browned beef mixture evenly across the bottom of the prepared cast iron skillet.
  9. Pour the cornbread batter over the beef, smoothing the top with a spatula.
  10. Bake for 22–25 minutes, or until the edges pull away from the sides and a toothpick inserted into the center comes out clean.