Ingredients:

  • 1 lb 93% lean ground beef
  • 1 cup diced onion
  • 2 cloves minced garlic
  • 1 can (14 oz) diced green chiles
  • 1 cup shredded sharp cheddar cheese
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 tbsp honey
  • 1 cup skim milk or unsweetened almond milk
  • ½ cup plain Greek yogurt
  • 1 large egg, beaten

Instructions:

  1. Sauté the onion and garlic in a skillet until translucent.
  2. Add the ground meat, breaking it apart with a spatula, until it is fully browned and no pink remains.
  3. Stir in the cumin, smoked paprika, and diced green chiles. Cook for another 3 minutes until the aroma is nutty and concentrated.
  4. Remove from heat and stir in the shredded cheese until just melted.
  5. In a medium bowl, whisk together the cornmeal, flour, baking powder, and salt.
  6. In a separate large bowl, beat the egg with the honey, milk, and Greek yogurt until smooth.
  7. Gradually fold the dry ingredients into the wet mixture, stirring only until combined to avoid a tough texture.
  8. Preheat the oven to 400°F (200°C).
  9. Spread the meat mixture evenly across the bottom of a greased 9x9 inch baking pan.
  10. Carefully pour the cornbread batter over the top, smoothing it with a spatula.
  11. Bake for 30–35 minutes until the top is mahogany-colored and a toothpick inserted into the center comes out clean.