Recipe from the Thermador Taste of America Cookbook
Cornbread casserole—chock-full of beef, beans, tomatoes, and seasonings—is a classic Midwestern dish and perfect family fare. If you like, do as Victoria does and add grated potatoes to the filling. We prefer it without, but either way, it’s delicious.
6 to 8 servings
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, chopped
1 pound lean ground beef
1 tablespoon chili powder
2 medium russet potatoes, peeled,
1 15-ounce can pinto beans, drained
1 14½-ounce can diced tomatoes with jalapeños
1 4-ounce can diced green chilies
1 tablespoon dried oregano, crumbled
Salt and freshly ground black pepper
½ cup all purpose flour
½ cup yellow cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon sugar
3 tablespoons olive oil
1 large egg
½ cup whole milk
2 cups grated sharp cheddar cheese
⅓ cup sliced black olives (optional)
For filling: Preheat oven to 400°F. Heat oil in heavy
10-inch-diameter ovenproof skillet (preferably castiron)
over medium heat. Add onion and sauté until
translucent, about 8 minutes. Add garlic and sauté 1
minute. Add ground beef and chili powder and cook
until meat is no longer pink, breaking up meat with
spoon, about 4 minutes. Mix in potatoes (if desired),
pinto beans, tomatoes with their juices, chilies, and
oregano and simmer until slightly thickened, stirring
occasionally, about 10 minutes. Season to taste with
salt and pepper. (Can be prepared 2 days ahead.
Cover and refrigerate. Reheat before continuing.)
For cornbread: Whisk first 6 ingredients to blend in
small bowl. Pour oil into medium bowl. Add egg and
whisk until foamy. Stir in milk. Stir in dry ingredients.
To assemble: Sprinkle cheese over meat mixture.
Add olives if desired. Carefully spoon cornbread
mixture evenly over top. Bake until cornbread begins
to brown, about 15 minutes. Serve immediately.
Serve with beer.