“One part cornbread. One part beef. One part cheesy corn. All parts delicious.”
Taco Beef1 tablespoonolive oil1⁄2 lbground beef1 tablespoontaco seasoningkosher saltground black pepper
Cheddar Sweet Corn1⁄3 cupmilk1 largeegg1 cupfrozen corn kernels, thawed1⁄4 cupshredded cheddar cheese1⁄4 cup shredded monterey jack cheese1⁄4 cuppanko breadcrumbs2 tablespoons sliced scallions
Panko cheese topping1⁄2 cuppanko breadcrumbs2 tablespoons melted butter1⁄4 cupshredded cheddar cheese1⁄4 cup shredded monterey jack cheese1⁄4 teaspoonsalt1 pinchground black pepper
Cornbread1 (8 1/2 ounce) package corn muffin mix, Jiffy brand2 largeeggs1⁄2 cupmilk2 tablespoons chopped green onions1 (14ounce) can cream-style corn1⁄2 cupfrozen corn kernels, thawed2 tablespoons chopped scallions1 cup grated monterey jack cheese, divided1 cup grated sharp cheddar cheese, divided1 jalapeno, sliced
DirectionsPreheat oven to 400 degrees F. Grease a 9-inch pie dish with cooking spray or butter; set aside.To make the taco beef, heat the oil in a medium skillet over medium heat, then add the beef and taco seasoning and stir to combine. Cook, stirring to break up the beef,until browned and cooked through, about 6-8 minutes. Remove from heat and set aside.To prepare the cheddar sweet corn, in a medium bowl, stir to combine the milk, egg, 1 cup corn kernels, shredded cheddar, shredded monterey jack, breadcrumbs and sliced scallions; set aside.For the panko cheese topping, in a small bowl, stir to combine the panko, melted butter, cheddar cheese, monterey jack cheese, salt and pepper; set aside.To make the cornbread, in a large bowl, stir to combine the cornbread muffin mix, eggs, milk, cream style corn, corn kernels and scallions. Pour half of the batter into the pie plate, then top with 1/2 cup shredded cheddar cheese and 1/2 cup shredded monterey jack cheese. Pour remaining batter over and top with sliced jalapenos and another layer of 1/2 cup shredded cheddar cheese and 1/2 cup shredded monterey jack cheese.Bake for 5 minutes, then top the pie with the taco beef, then the cheddar sweet corn, then the panko cheese topping. Bake until the pie is set and the top is golden and crisp, about 35-40 minutes.Let cool 15 minutes then slice into wedges to serve.
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