Mystery Recipe Beef and Bean Cornbread Casserole

I'm making this Beef and Bean Cornbread Casserole this week - it sounds yummy and uses ingredients I have in my pantry/freezer, so that keeps me on track for the Pantry Challenge. However, my computer file of the recipe is lacking attribution - I don't know where I got it!  If anybody recognizes it and knows the source, I would love to have that information.

Beef and Bean Cornbread Casserole

 
For the beef and bean combination: 

1 can pinto or kidney beans, drained

lb. ground beef

1 onion, diced

salt and pepper to taste

2 c. barbecue sauce (homemade or from a bottle)



For the homemade barbecue sauce: 
1 1/2 c. ketchup

1/2 c. brown sugar

1/4 c. Worcestershire sauce

2 T. honey
2 t. salt
1 t. cumin

1 t. chili powder

1/2 t. allspice
1/2 t. crushed red pepper flakes

1/2 t. pepper

Combine all BBQ sauce ingredients in a small bowl and set aside.




Brown ground beef with onions, and salt and pepper to taste. Drain.
Combine beans and beef. Add BBQ sauce and stir to coat all.
Pour into a 13×9 casserole dish.



For the cornbread: 

3/4 c. corn meal
1 1/4 c. flour

1/4 c. sugar

2 t. baking powder

1/2 t. salt
1 c. milk
1 egg, beaten
1/2 c. vegetable oil or melted butter



1. Combine all dry ingredients. Stir in remaining ingredients until moist.

2. Spoon over beef and bean filling. Bake at 400 degrees for 30-35 minutes.

Casserole freezes well once cooked.