Cornbread Tamale Pie

By MarieR

Taste of the South Magazine

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 cup chopped yellow onion
• 1 tablespoon minced fresh garlic
• 1 jalapeño, seeded and minced
• 1 (14.5-ounce) can diced tomatoes
• 1 ⁄4 cup ketchup
• 1 tablespoon apple cider vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons kosher salt
• 1 1⁄4 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 ⁄4 teaspoon ground cumin
• 1 ⁄4 teaspoon crushed red pepper
• 1 1⁄2 cups shredded sharp Cheddar cheese, divided
• 1 (8-ounce) package corn muffin mix, such as Jiffy
• 1 ⁄2 cup whole buttermilk
• 1 large egg, lightly beaten

Preparation

Step 1

Preheat oven to 400°.
In a 10-inch cast-iron skillet, heat olive oil over medium-high heat. Add ground beef; cook, stirring occasionally, until browned and crumbly, approximately 4 minutes. Add onion, garlic, and jalapeño. Cook, stirring occasionally, until softened, 5 to 6 minutes.
Stir in tomato, ketchup, vinegar, mustard, salt, chili powder, oregano, cumin, and red pepper. Bring to a boil; remove from heat. Sprinkle with 1 cup cheese.
In a medium bowl, stir together corn muffin mix, buttermilk, and egg. Pour batter over ground beef mixture. Top with remaining 1⁄2 cup cheese.
Bake until golden brown, 15 to 18 minutes.