Ingredients:

  • 1 lb Lean Ground Beef (90/10)
  • 1 small Yellow Onion, finely diced
  • 15 oz Ranch style beans
  • 1 tbsp Chili Powder
  • 1 tsp Cumin
  • 0.5 tsp Salt
  • 0.5 tsp Cracked Black Pepper
  • 8.5 oz Jiffy Corn Muffin Mix
  • 14.75 oz Creamed Corn
  • 15 oz Whole Kernel Corn
  • 1 cup Full fat Sour Cream
  • 0.5 cup Unsalted Butter, melted
  • 2 large Eggs
  • 1.5 cups Sharp Cheddar Cheese, shredded

Instructions:

  1. Preheat oven to 350°F. Note: This allows for even heat distribution before the pan enters.
  2. Brown the ground beef. Cook 8 minutes until no pink remains and edges are crispy.
  3. Sauté the diced onions. Add them to the beef and cook 5 minutes until translucent and fragrant.
  4. Drain the excess fat. Note: Leave about a tablespoon for flavor and moisture.
  5. Stir in spices and beans. Mix the chili powder, cumin, salt, pepper, and beans until well combined and bubbling.
  6. Whisk the wet ingredients. Combine eggs, melted butter, and sour cream in a separate bowl until smooth and pale yellow.
  7. Fold in the corn components. Add the creamed corn, whole kernels, and Jiffy mix until just combined. Note: Overmixing makes the cornbread tough.
  8. Layer the casserole. Spread the beef mixture into the pan, then top with half the cheese.
  9. Pour the corn batter. Spread it evenly over the cheese until the beef is fully covered.
  10. Bake the casserole. Bake 40 minutes, then add the remaining cheese and bake 5 more minutes until the cheese is melted and bubbling.