courtesy of BY ANNA STOCKWELL EPICURIOUS

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.

Ingredients
1/2 pound fresh chorizo, casings removed (about 2 links)
1/2 pound ground beef
1 tablespoon tomato paste
2 1/2 teaspoons cumin
1 large onion, grated on a box grater, divided
1–2 medium jalapeños, thinly sliced, seeded if desired, divided
1 3/4 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 1/3 cup sour cream, plus more for serving 1 1/4 cups cornmeal
1 teaspoon baking powder

Method

1. Preheat oven to 450°F.
2. Heat an 8\" cast-iron skillet over high.
3. Pat chorizo and beef dry with paper towels, then press into an even layer in bottom of hot skillet with a spatula.
4. Cook, undisturbed, until a brown crust begins to form on the bottom, about 6 minutes.
5. Turn, break into pieces, and continue to cook until cooked through, about 4 minutes.
6. Add tomato paste, cumin, half of grated onion, half of jalapeño, and 1 1/4 tsp. salt and cook, stirring constantly, until fragrant and well combined, about 1 minute.
7. Remove from heat and stir in tomatoes, 1 1/2 cups corn, and 1 1/2 cups cheese.
8. Whisk eggs, butter, 1/3 cup sour cream, and remaining onion in a medium bowl.
9. Whisk cornmeal, baking powder, and remaining 1/2 tsp. salt in a small bowl.
10. Add dry ingredients to butter mixture and stir to combine, then stir in 1/4 cup cheese and remaining 1/2 cup corn.
11. Dollop cornbread batter over meat mixture, then smooth into an even layer.
12. Top with remaining jalapeños and 1/4 cup cheese.
13. Bake cornbread until golden brown, 15–18 minutes. Serve with sour cream alongside.