Juicy ripe tomatoes and sweet summer corn perk up this fresh take on the old-school Southwestern casserole. Bonus: it just happens to be gluten-free.
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
½
½
1
2½
1
1–2
1¾
2
2
8
2
6
⅓
1¼
1
Need to make a substitution?
Preparation
Step 1
Preheat oven to 450°F. Heat an 8" cast-iron skillet over high. Pat chorizo and beef (or vegetarian substitutes) dry with paper towels, then press into an even layer in bottom of hot skillet with a spatula. Cook, undisturbed, until a brown crust begins to form on the bottom, about 6 minutes. Turn, break into pieces, and continue to cook until cooked through, about 4 minutes. Add tomato paste, cumin, half of grated onion, half of jalapeño, and 1¼ tsp. salt and cook, stirring constantly, until fragrant and well combined, about 1 minute. Remove from heat and stir in tomatoes, 1½ cups corn, and 1½ cups cheese.
Step 2
Whisk eggs, butter, ⅓ cup sour cream, and remaining onion in a medium bowl. Whisk cornmeal, baking powder, and remaining ½ tsp. salt in a small bowl. Add dry ingredients to butter mixture and stir to combine, then stir in ¼ cup cheese and remaining ½ cup corn.
Step 3
Dollop cornbread batter over meat mixture, then smooth into an even layer. Top with remaining jalapeños and ¼ cup cheese.
Step 4
Bake cornbread until golden brown, 15–18 minutes. Serve with sour cream alongside.