Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup, 150g)
  • 1 green bell pepper, chopped (approx. 1 cup, 150g)
  • 1 pound ground beef (450g)
  • 1 tablespoon chili powder (7.5 ml)
  • 1 teaspoon cumin (5 ml)
  • 1/2 teaspoon dried oregano (2.5 ml)
  • 1/4 teaspoon cayenne pepper (optional) (1.25 ml)
  • 1 (15 ounce) can diced tomatoes, undrained (425g)
  • 1 (15 ounce) can kidney beans, rinsed and drained (425g)
  • 1 (11 ounce) can corn, drained (312g)
  • 1/2 cup beef broth (120 ml)
  • Salt and black pepper to taste
  • 1 cup all-purpose flour (120g)
  • 1 cup yellow cornmeal (150g)
  • 1/4 cup granulated sugar (50g)
  • 4 teaspoons baking powder (20 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1 cup milk (240 ml)
  • 1/4 cup vegetable oil (60 ml)
  • 1 large egg, lightly beaten (approx. 50g)
  • 1/2 cup shredded cheddar cheese (optional) (50g)

Instructions:

  1. Sauté onion and bell pepper in olive oil until softened. Add ground beef and cook, breaking it up, until browned. Drain off any excess grease.
  2. Stir in chili powder, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute more.
  3. Add diced tomatoes, kidney beans, corn, and beef broth. Bring to a simmer, reduce heat, and cook for 15 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste.
  4. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
  5. In a separate bowl, whisk together milk, vegetable oil, and egg. Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).
  6. Pour the beef filling into the prepared baking dish.
  7. Spread the cornbread batter evenly over the beef filling.
  8. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean. Sprinkle with cheddar cheese (if using) during the last few minutes of baking.
  9. Let the tamale pie cool for a few minutes before serving.