Zesty Mexican Tamale Pie with Jalapeño Cornbread Crust

Ingredients

• 1 pound ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 can diced tomatoes, drained
• 1 cup frozen corn
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper

• 1 cup cornmeal
• 1 cup all-purpose flour, sifted
• 1 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 egg, beaten
• 1 cup milk
• 1 cup vegetable oil
• 2 small jalapeños, seeded and diced

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sauté until the onion is translucent.
3. 03
   Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon as it cooks.
4. 04
   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. 05
   In a large bowl, combine cornmeal, sifted flour, sugar, baking powder, and salt.
6. 06
   In a separate bowl, whisk together the beaten egg, milk, and vegetable oil. Pour into the dry ingredients and mix until just combined.
7. 07
   Fold in the diced jalapeños. Pour the cornbread batter evenly over the beef mixture in the baking dish.
8. 08
   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. 09
   Let the tamale pie cool for a few minutes before serving. Garnish with chopped cilantro if desired.