A flavorful and hearty casserole inspired by traditional tamale flavors, perfect for a family dinner or potluck.
Preheat your oven to 400°F (200°C) and grease a baking dish.
Preheating ensures even cooking from the start.
In a large skillet, cook the ground beef over medium heat until browned. Add the onion, bell pepper, and garlic, and sauté until softened.
Drain excess fat for a leaner dish.
Stir in the corn, salsa, cumin, oregano, and cinnamon. Simmer for 8 minutes, stirring occasionally.
Simmering allows the flavors to meld together.
Remove from heat and mix in the shredded cheese and chopped cilantro.
Adding cheese off-heat prevents it from becoming greasy.
Pour the beef mixture into the prepared baking dish and spread evenly.
Leveling the mixture ensures even topping coverage.
In a mixing bowl, combine the flour, cornmeal, sugar, baking powder, milk, melted butter, and egg. Stir until just combined.
Avoid overmixing to keep the topping tender.
Spread the cornbread batter over the beef mixture evenly.
Use a spatula to smooth out the batter.
Bake at 400°F (200°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 20 minutes, or until the topping is golden and the filling is bubbly.
Reducing the temperature prevents overbrowning.
Let the casserole rest for 5 minutes before serving.
Resting allows the filling to set for easier serving.
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