Categories: Mexican
Ingredients
- 1 1/2 lb. ground beef
- 1 large onion, chopped
- 10.75 oz. can condensed tomato soup
- 8 oz. can tomato sauce
- 3/4 cup frozen whole kernel corn
- 2 tbsp. chili powder
- 1/2 tsp black pepper
- 3/4 cup yellow cornmeal
- 1/2 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg, lightly beaten
- 1 cup buttermilk
- 2 tbsp. vegetable oil
- 1/2 cup shredded Cheddar
- Fresh cilantro
Directions
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Preheat oven to 425. In a large skillet, cook ground beef and onion over medium heat until meat is brown and onion is tender. Drain off fat. Stir in soup, tomato sauce, corn, chili powder, and pepper. Bring just to boiling. Transfer mixture to an ungreased 2-qt. round or square baking dish.
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In a medium bowl, stir together cornmeal, flour, baking powder, baking soda, and salt. In a small bowl, combine egg, buttermilk, and oil. Add to cornmeal mixture; stir just until batter is smooth. Fold in cheese. Pour over hot meat mixture, spreading evenly.
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Bake, uncovered, for 20-25 minutes or until top is set and golden. Garnish with cilantro.