Active Time

　　30 minutes

　　Total Time

　　45 minutes

　　Juicy ripe tomatoes and sweet summer corn perk up this fresh take on the old-school Southwestern casserole. Bonus: it just happens to be gluten-free.

　　

Ingredients

4 servings

　　½ pound fresh chorizo, casings removed (about 2 links), or vegetarian substitute

　　½ pound ground beef, or vegetarian substitute

　　1 tablespoon tomato paste

　　2½ teaspoons cumin

　　1 large onion, grated on a box grater, divided

　　1–2 medium jalapeños, thinly sliced, seeded if desired, divided

　　1¾ teaspoons kosher salt, divided

　　2 large beefsteak tomatoes (about 2 pounds), cut into 1/2" cubes

　　2 cups corn kernels (preferably fresh; from about 3 ears of corn), divided

　　8 ounces cheddar cheese, grated (about 2 cups)

　　2 large eggs

　　6 tablespoons unsalted butter, melted

　　⅓ cup sour cream, plus more for serving

　　1¼ cups cornmeal

　　1 teaspoon baking powder

　　

Step 1

Preheat oven to 450°F. Heat an 8" cast-iron skillet over high. Pat chorizo and beef (or vegetarian substitutes) dry with paper towels, then press into an even layer in bottom of hot skillet with a spatula. Cook, undisturbed, until a brown crust begins to form on the bottom, about 6 minutes. Turn, break into pieces, and continue to cook until cooked through, about 4 minutes. Add tomato paste, cumin, half of grated onion, half of jalapeño, and 1¼ tsp. salt and cook, stirring constantly, until fragrant and well combined, about 1 minute. Remove from heat and stir in tomatoes, 1½ cups corn, and 1½  cups cheese.

　　

Step 2

Whisk eggs, butter, ⅓ cup sour cream, and remaining onion in a medium bowl. Whisk cornmeal, baking powder, and remaining ½ tsp. salt in a small bowl. Add dry ingredients to butter mixture and stir to combine, then stir in ¼ cup cheese and remaining ½ cup corn.

　　

Step 3

Dollop cornbread batter over meat mixture, then smooth into an even layer. Top with remaining jalapeños and ¼ cup cheese.

　　

Step 4

Bake cornbread until golden brown, 15–18 minutes. Serve with sour cream alongside.

　　Cooks' Note

　　This recipe uses a mixture of ground beef and fresh chorizo, but any type or mixture of ground meat you prefer can be swapped in in equal amounts.