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Barbecue Cheeseburger Cornbread Bake
Andre Lewis

Barbecue Cheeseburger Cornbread Bake

A tangy beef-and-bean layer makes one pound of hamburger feel generous under a soft cornbread lid. The sauce is smoky, not candy-sweet, and the beans carry the seasoning rather than merely filling space. Spoon the batter in small mounds so it spreads evenly before baking.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 1 pound 85% lean ground beef
  • 1 medium yellow onion diced
  • 1 can pinto beans 15 ounces, rinsed and drained
  • 1 cup tomato sauce
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup whole milk
  • 1/4 cup melted butter
  • 1 cup shredded cheddar cheese

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Brown the beef and onion in a skillet and drain well.
  2. Stir in the beans, tomato sauce, vinegar, brown sugar, mustard, Worcestershire, paprika and 1/2 teaspoon salt. Simmer for 5 minutes and spread in the dish.
  3. Whisk the flour, cornmeal, baking powder and remaining 1/2 teaspoon salt. In another bowl whisk the egg, milk and melted butter, then stir the wet mixture into the dry just until combined.
  4. Fold the cheddar into the batter and spoon it in small mounds over the beef, gently spreading to cover.
  5. Bake for 30 to 35 minutes, until the cornbread is golden and a pick in its center comes out clean. Rest 10 minutes.