This recipe is adapted from another recipe in the Cook’s Illustrated Best Make Ahead Recipes Book that I definitely want to own. I actually made this recipe weeks ago and am only now getting around to posting about it. It’s been a busy couple of weeks/months. I made this baby twice I think, and both times it’s been a huge hit. I had it in my arsenal for when Dave visited, and the guys definitely enjoyed it. It’s such an easy recipe to make, too.
- 8 oz. chorizo
- 8 oz. ground beef
- 8 oz. ground chicken thigh or turkey
- 1/2 onion, finely chopped
- 3 cloves of garlic, minced
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 (15.5-ounce) can refried beans
- 1 (14 ounce) can diced tomatoes, drained
- 1 tablespoon chili powder
- salt and ground pepper to taste
- ¾ cup unbleached all-purpose flour (3 3/4 ounces)
- ¾ cup yellow cornmeal (3 3/4 ounces)
- 3 tablespoons sugar
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup buttermilk
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled
1. Preheat your oven to 450 degrees.
2. Heat a sauce pan and in a tablespoon of oil, cook your diced onion until it is translucent. Add the garlic and chili powder.
3. Stir in the chorizo, ground chicken or turkey, and ground beef, the beans, and the can of drained diced tomatoes. Stir the mixture and break up the meat while it cooks. Allow this mixture to cook, while continuously stirring, for 10 minutes or so. You want the mixture to cook thoroughly, while loosing some of it’s excess moisture. Layer the meat and beans mixture in the bottom of a large casserole dish.
4. For the cornbread topping, I followed the recipe from Cook’s Illustrated exactly and it turned out delicious. Whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk the buttermilk and egg together. Stir the buttermilk mixture into the flour mixture until uniform. Stir in the butter until just combined.
5. Dollop the cornbread batter evenly over the filling and spread into an even layer. Bake for 10 to 15 minutes. If you’d like to add the cheese on top, remove from the oven after the cornbread is cooked and sprinkle shredded cheddar cheese evenly, and return to the oven for another 5 minutes.
6. I’d recommend serving it with some cold sour cream on top of each serving.