1 (15-ounce)canblack, pinto, or white beans, rinsed and drained
1 to 2cupsshredded cheddar cheese
Cornbread Topping:
½cup(85g)cornmeal
1 ½cups(213g)flour
⅓cup(71g)granulated sugar
1tablespoonbaking powder
½teaspoonsalt
⅓cupoil
2large eggs
1 ¼cupmilk
Instructions
Preheat the oven to 375. Lightly grease a 9X13-inch pan and set aside.
In a large 12-inch skillet set over medium heat, cook the ground beef, onion, salt and pepper, until the meat is fully cooked. Drain the grease from the pan.
Stir in the corn, salsa, and beans. Spread the beef mixture evenly in the prepared pan and set aside.
For the cornbread, whisk together the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, eggs and milk. Whisk together until just combined (don't over mix).
Sprinkle the cheese over the beef mixture. Pour the cornbread batter over the top and spread evenly all the way to the edges.
Bake for 40-45 minutes until the cornbread is baked through. A toothpick inserted in the center should come out clean and the top should spring back lightly to the touch. Let the casserole rest for 5-10 minutes before serving.