Zesty Mexican Tamale Pie with Jalapeño Cornbread Crust

Ingredients

Instructions

1. 1 Preheat the oven to 400°F (200°C).
2. 2 In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sauté until the onion is translucent.
3. 3 Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon as it cooks.
4. 4 Stir in the diced tomatoes, frozen corn, chili powder, cumin, salt, and black pepper. Simmer for 5 minutes, then transfer the mixture to a greased 9x13-inch baking dish.
5. 5 In a large bowl, combine cornmeal, sifted flour, sugar, baking powder, and salt.
6. 6 In a separate bowl, whisk together the beaten egg, milk, and vegetable oil. Pour into the dry ingredients and mix until just combined.
7. 7 Fold in the diced jalapeños. Pour the cornbread batter evenly over the beef mixture in the baking dish.
8. 8 Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
9. 9 Let the tamale pie cool for a few minutes before serving. Garnish with chopped cilantro if desired.