This recipe is a quick, economical, and filling main dish using ingredients usually on hand. It's great for those days when you just don’t have time to prepare something complicated. Make it gluten-free with a brown rice sourdough starter.
- 1 Lbs. ground beef
- 1 medium onion, chopped
- 1 clove garlic, crushed
- 1 medium bell pepper, chopped
- 1 (14-ounce) can organic diced tomatoes
- 2 Tbsp. tomato paste
- 1 cup frozen or canned organic corn,
- 1/2 cup sliced olives
- 1 tsp. sea salt
- 1 tsp. ground cumin
- 1 tsp. (or more) chili powder
- 1/2 cup fresh sourdough starter
- 1 cup cornmeal or sprouted corn flour
- 1/2 cup cultured buttermilk
- 2 eggs
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1-2 cups grated cheddar or pepper jack cheese
- Brown ground beef and onion a large cast iron skillet. Stir in chopped bell pepper, tomatoes, garlic, corn, olives, salt, cumin, chili powder, and tomato paste. Bring to a boil; reduce heat, cover, and let simmer 10 minutes.
- Meanwhile, mix sourdough starter, corn flour, buttermilk, eggs, baking soda, and salt together. Pour over hot meat mixture and sprinkle with grated cheese.
- Place the skillet in a 350°F oven for about 45 minutes, until cornbread topping is solid and cheese is golden brown.
- Alternatively, make in a 9x13-inch glass baking dish. Simply transfer the meat mixture to the baking pan before topping with sourdough mixture and sprinkling the cheese.
- Leftovers, if any, can be frozen.