Recipe: Corn Bread Tamale Pie (Joy of Cooking)

CORN-BREAD TAMALE PIE

FOR THE MEAT MIXTURE:
1 pound ground beef
1 medium onion, finely chopped
1 cup rinsed and drained canned black beans
1 cup corn, drained, canned or frozen (thawed if frozen)
1 cup tomato sauce
1 cup beef or chicken broth
1/2 cup diced green bell pepper, optional
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
FOR THE CORN BREAD TOPPING:
3/4 cup cornmeal
1 tablespoon flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 egg
1/3 cup milk
1 tablespoon vegetable oil.

Preheat the oven to 425 degrees F. Grease a 3-quart high-sided casserole dish with cooking spray.

TO PREPARE THE MEAT MIXTURE:
In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes.

Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside.

TO PREPARE THE CORN BREAD TOPPING:
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt.

In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined.

TO ASSEMBLE AND BAKE:
Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread.

Bake until the corn bread is brown, 20 to 25 minutes.

Servings: 6
Adapted from source: The Joy of Cooking, 2006 by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker