Winters in the South are known to be sunny and mild, but every once in a while, we are faced with snow and ice. That’s when you’d think the end of the world was upon us! A few years back, we had an ice storm that knocked out power for days.
- Yield: 6 to 8 Servings
- 1 pound ground beef
- ½ medium onion, chopped
- 1 garlic clove, minced
- 1 jalapeño, seeded and chopped
- 2 cups dried pinto beans, cooked
- 2 cups tomato sauce, homemade or store-bought
- 1 medium tomato, chopped
- 1 cup grated Cheddar cheese
- 1 cup self-rising yellow cornmeal mix
- ½ cup self-rising flour
- 1 large egg
- 1 cup buttermilk
How to Make It
- Preheat the oven to 400°F.
- In a large ovenproof skillet or Dutch oven set over medium heat, cook the ground beef, breaking up the meat with a wooden spoon, until browned through, 3 to 5 minutes. Drain the fat from the meat. Add the onion, garlic, jalapeño, pinto beans, tomato sauce, and tomato and remove the pan from the heat. Top with the cheese.
- In a medium bowl, combine the cornmeal, flour, egg, and buttermilk. Pour the mixture on top of the meat mixture.
- Bake until the cornbread topping is lightly browned, 15 to 20 minutes. Serve hot.