Spiced Beef Corn Bread Cobbler

By ames107

It's kind of like a Sloppy Joe with a Cheddar and corn bread crust.

Ingredients

• 1 meduim onion, chopped
• 4 tbs oil
• 2 garlic cloves, chopped
• 1 lb ground beef
• 1 tsp sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp cayanne
• 1/4 tsp ground allspice
• 1/4 tsp black pepper
• 1/8 tsp ground ginger
• 1 1/4 tsp salt
• 1 15oz can diced tomatoes in juice
• 2/3 cup yellow cornmeal
• 1/3 cup AP flour
• 1 tsp baking powder
• 1/3 cup whole milk
• 1 large egg
• 2 oz grated sharp Cheddar cheese

Details

Servings 4

Preparation

Step 1

Preheat oven to 400 degrees.
Lightly oil a 9 1/2 inch (6 cup) pie plate.
Cook onion in 2 tbsp oil in a heavy skillet 3-4 min until edges are golden. Add garlic and cook 1 min more. Add beef and cook, breaking up lumps, until it is no longer pink. Add the sugar and spices with 1 tsp salt, and cook for 1 min more. Add the tomatoes and juice and cook until liquid is reduced to about 1/4 cup, 8 - 10 minutes.
While beef simmers, whisk together the cornmeal, flour, baking powder, and 1/4 tsp salt. In another bowl, whisk the milk, egg, and 2 tbsp oil together, and then stir into the cornmeal mixture until just combined. Fold in most of the cheese.
Spoon the cooked beef into the pie plate with a slotted spoon, reserving the juices in the skillet. Skim the fat from the liquid, and then pour juices over beef.
Spoon 4 mounds of the cornmeal batter over the beef and then sprinkle the remaining cheese over the batter. Bake until a skewer inserted into the cornbread comes out clean, 15 - 25 min.