Ingredients
3cupsmilk
3large eggs
2cupsall-purpose flour
3cupsyellow cornmeal
3tspsalt
3tspbaking powder
1tspbaking soda
10tbspunsalted butter,melted
nonstick cooking spray,for greasing
2tbspolive oil
1large yellow onion,diced
2lbground beef
1tbspsalt
2tspblack pepper
2tsppaprika
2tspgarlic powder
2tspchili powder
2tspcumin
28oztomato,(1can) crushed
1cupMexican cheese blend,shredded
sour cream,for serving
scallion,thinly sliced, for serving
Preparation
Preheat the oven to 400 degrees F.
In a liquid measuring cup or medium bowl, whisk the eggs and milk until well-combined.
In a large bowl, add the flour, cornmeal, salt, baking powder, and baking soda. Whisk to combine.
Make a well in the center of the dry ingredients, then pour in the wet ingredients and whisk until smooth.
Add the melted butter and stir to combine.
Grease a 9×13-inch glass baking dish with nonstick spray and line with parchment paper.
Pour the cornbread batter into the pan, smoothing the top with a spatula.
Bake for 25 minutes, or until a toothpick comes out clean. Let cool for about 10 minutes.
In a large pan, heat the olive oil over medium heat. Add the onion and cook for about 5 minutes until softened, stirring frequently.
Add the ground beef and break it apart with a wooden spoon into small pieces.
Add the salt, pepper, paprika, garlic powder, chili powder, and cumin. Cook for about 5 minutes, stirring frequently, until the ground beef is cooked through.
Add the crushed tomatoes and stir. Simmer for 10 minutes.
Using the bottom of a utensil with a handle that is about 1-inch in diameter, poke multiple holes in the cornbread.
Pour the chili over the cornbread and smooth the top with a spatula. Sprinkle the cheese over the chili.
Bake for 3 minutes or until the cheese is melted.
Slice and serve with sour cream, scallions, and cilantro.
Enjoy!
