1. Preheat your oven to 375°F. Butter a 9×13-inch baking dish generously to prevent sticking and add a little crispness to the edges.
2. In a large skillet over medium heat, cook the ground beef and chopped onion together until the meat is browned and the onion is translucent, about 7-8 minutes. Drain off any excess fat.
3. Add the drained black beans and corn kernels to the skillet. Stir in the smoked paprika, salt, and black pepper. Let it cook for another 3-4 minutes to meld the flavors, then remove from heat.
4. In a separate bowl, whisk the eggs, sour cream, and milk until smooth. Stir in the melted butter.
5. In a large mixing bowl, combine the cornmeal, flour, and baking powder. Pour the wet ingredients into the dry and stir gently until just combined — don’t overmix. It should be thick but pourable.
6. Fold in 1 cup of shredded cheddar cheese into the batter. This little addition adds pockets of gooey cheese throughout.
7. Spread the meat and bean mixture evenly into the prepared baking dish. Pour the cornbread batter evenly over the top, smoothing with a spatula.
8. Sprinkle an extra 1/2 cup of cheddar cheese over the top for that golden, melty crust.
9. Bake uncovered for 30-35 minutes or until the top is golden brown and a toothpick inserted into the cornbread comes out clean.
10. Let the casserole rest for about 10 minutes before serving to allow it to set. This step is key — it makes scooping out those perfect squares easier and helps the flavors settle together.

One thing Mama Lu always said when baking cornbread was, “Don’t rush the resting — that’s where the magic happens.” I’ve carried that wisdom into this casserole, and I promise it’s worth the wait.