Beefy Cornbread Casserole

Preparation Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.

2.In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.

3.Add the diced onion, minced garlic, and diced red bell pepper to the skillet. Cook for another 5 minutes, until the vegetables are softened.

4.Stir in the diced tomatoes, tomato sauce, tomato paste, Worcestershire sauce, dried oregano, dried basil, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.

5.Meanwhile, in a mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt for the cornbread topping.

6.In a separate bowl, whisk together the milk, melted butter, and beaten egg. Pour the wet ingredients into the dry ingredients and stir until just combined.

7.Spread the beef mixture evenly in the greased baking dish. Sprinkle the shredded cheddar cheese over the beef.

8.Pour the cornbread batter over the beef and cheese, spreading it out to cover the entire dish.

9.Bake in the preheated oven for 25-30 minutes, or until the cornbread topping is golden brown and cooked through.

10.Remove from the oven and let it cool for a few minutes before serving. Serve warm and enjoy!