Hamburger Cornbread Casserole
- Cornbread Topping:
- 1 pound lean ground beef (90% lean)
- 1 small onion, chopped
- 1 can (15 ounces) pinto beans in seasoned tomato sauce (“ranch” style)
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 teaspoon chili powder
- 1 teaspoon Worcestershire sauce
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg, beaten
- 1/2 cup fat-free milk
- 1 tablespoon canola oil
Preheat oven to 425F.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Add the beans, tomatoes, chili powder and Worcestershire sauce; bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes.
Prepare an 11x7-inch baking dish with cooking spray.
Transfer the beef and onion mixture into this casserole dish.
For topping, in a small bowl, combine the flour, cornmeal, sugar, baking powder and salt.
Combine the egg, milk and oil in a small separate bowl; stir into dry ingredients just until moistened.
Spoon over filling; gently spread to cover the top.
Bake, uncovered, in a 425F oven for 14-18 minutes or until filling is bubbly and a toothpick inserted into the topping comes out clean.
Let stand for 5 minutes before cutting.