This is quick-to-go-together, economical, and filling main dish using ingredients that are easy to keep on hand for those days when you just don’t have time to think about preparing something complicated. It can be made gluten-free if you use a brown rice starter instead of a traditional wheat starter. Be sure your sourdough starter is fresh, though.
- 1 pound ground beef
- 1 medium onion, chopped
- 1 clove garlic, crushed
- 1 medium bell pepper, chopped
- 1 (14-ounce) can organic diced tomatoes
- 2 tablespoons tomato paste
- 1 cup frozen (defrosted) or canned organic corn,
- 1/2 cup sliced olives
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- 1 teaspoon (or more) chili powder
- 1/2 cup fresh sourdough starter (regular or gluten-free)
- 1 cup sprouted corn flour (can use regular cornmeal instead)
- 1/2 cup cultured buttermilk (you can substitute kefir or yogurt)
- 2 eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 to 2 cups grated cheddar or pepper jack cheese
- Brown ground beef and onion a large cast iron skillet (12-inch size). 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, salt, and baking soda together. Pour over the 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. This can also be made in a 9x13-inch glass baking dish if desired. Just transfer the meat mixture to the baking pan before pouring the topping over. Leftovers, if any, can be frozen.
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