Ingredients
1 pound ground beef1 tablespoon cornstarch1 tablespoon dried minced onion1 teaspoon chili powder1/2 teaspoon garlic powder1 can (15 ounces) tomato sauce3/4 cup all-purpose flour3/4 cup yellow cornmeal3 tablespoons sugar2 teaspoons baking powder2 large eggs1/2 cup 2% milk3 tablespoons canola oil1 can (8-1/4 ounces) cream-style corn1 cup shredded cheddar cheeseOptional: Sour cream and salsa
Preparation
Preheat oven to 375°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in cornstarch, onion, chili powder and garlic powder. Stir in tomato sauce. Cook and stir 2 minutes or until thickened. Remove from heat.
In a large bowl, whisk flour, cornmeal, sugar and baking powder. In another bowl, whisk eggs, milk and oil until blended; stir in corn. Add to flour mixture; stir just until moistened. Stir in cheese.
Spread half the batter into a greased 2-qt. baking dish. Top with beef mixture. Spread remaining batter over filling.
Bake, uncovered, until a toothpick inserted in cornbread portion comes out clean, 25-30 minutes. Let stand 5 minutes before serving. If desired, serve with sour cream and salsa.
