Name: Tex-Mex beef and cornbread
Prep time: 60 min
Total time: 60 min
Yield: 6
Ingredients: Cornbread; 1 cup ground cornmeal flour; 1 cup plain flour, plus extra for flouring tin; 1 teaspoon baking powder; 1 teaspoon salt; 2 eggs, beaten; 220 millilitre milk; 80 gram butter, melted, plus extra for greasing tin; 1 cup grated cheddar cheese; 1 cup drained canned corn kernels; 1 teaspoon chilli flakes; Tex-Mex beef; 1 tablespoon olive oil; 1 small red onion, chopped; 3 clove garlic, chopped; 500 gram good-quality stir-fry beef; 1 tablespoon chilli powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 tablespoon flour; 1 cup beef stock; 2 tablespoon fresh oregano, chopped; To serve; 1 cup grated cheddar cheese; 1 cup shredded cos lettuce; 1 cup sour cream; 2 tomatoes, quartered, deseeded and diced

Ingredients

Cornbread

1 cup ground cornmeal flour

1 cup plain flour, plus extra for flouring tin

1 teaspoon baking powder

1 teaspoon salt

2 eggs, beaten

220 millilitre milk

80 gram butter, melted, plus extra for greasing tin

1 cup grated cheddar cheese

1 cup drained canned corn kernels

1 teaspoon chilli flakes

Tex-Mex beef

1 tablespoon olive oil

1 small red onion, chopped

3 clove garlic, chopped

500 gram good-quality stir-fry beef

1 tablespoon chilli powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon salt

1 teaspoon ground black pepper

1 tablespoon flour

1 cup beef stock

2 tablespoon fresh oregano, chopped

To serve

1 cup grated cheddar cheese

1 cup shredded cos lettuce

1 cup sour cream

2 tomatoes, quartered, deseeded and diced

Method

Cornbread

1.Preheat oven to 200°C. Thoroughly grease and flour a 22cm round cake tin then shake out any excess flour.

2.Sift cornmeal, flour, baking powder and salt into a bowl. Mix eggs, milk and butter in another bowl. Add liquid ingredients to dry, stir to combine, then gently fold in cheese, corn and chilli.

3.Pour into the tin, spread out evenly and bake for 25 minutes in the oven. Test with a skewer; if it is still wet in the middle, bake it for another 5 minutes.

4.Remove from oven and leave to cool in the tin for 10 minutes. Then loosen edges with a small, sharp knife, place a plate over the tin and invert cornbread onto plate. Transfer to a wire rack.

Tex-Mex beef

5.For the Tex-Mex beef, heat oil in a large saucepan until hot then add onion and garlic and cook on medium heat for 6-8 minutes or until soft.

6.Turn up heat, add beef and cook for 4-5 minutes or until done. Add chilli powder, cumin, paprika, salt, pepper and flour. Stir well then add stock. Lower heat and cook for 12-15 minutes or until mixture thickens. Season to taste and fold in the chopped oregano. Remove pan from heat.

To serve

7.To serve, slice the warm cornbread (reheat slices in the oven if cold) and place on plates. Spoon some of the Tex-Mex beef on top and serve with grated cheese, lettuce, sour creamand diced tomato.

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Ingredients

Method

Cornbread

Tex-Mex beef

To serve

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