Preparation
Make the filling
Preheat the oven to 400°F. In a 10-inch deep cast-iron skillet, cook the beef over medium-high heat until browned, breaking it into pieces with a wooden spoon, 6 to 8 minutes. Add the zucchini, onion, and chili powder, reduce heat to medium, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the salsa, beans, corn, green chiles, and salt. Remove from the heat.
Make the cornbread topping
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda, and set aside.
In another medium bowl, whisk together the buttermilk, butter, cilantro, and egg. Add the wet ingredients to the dry ingredients, and stir just until combined.
Scatter half of the cheese over the beef mixture in the skillet, then pour the cornbread batter over and spread to the edges. Sprinkle with the remaining cheese. Bake until cornbread is cooked through and golden brown, about 25 minutes. Serve with additional salsa, sour cream, and avocado slices. Garnish with cilantro.
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