Spiced Beef Corn Bread Cobbler
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
50
Spice
69
Sweetness
32
Sourness
53
mins
Prep time (avg)
3.3
Difficulty
Ingredients:
1 medium
Onion (chopped)4 tbsps
Vegetable Oil450 g
Ground Beef Chuck1 tsp
Sugar1 tsp
Ground Cinnamon1 tsp
Cayenne1 tsp
Ground Allspice1 tsp
Black Pepper3 tsp
Ground Ginger1.25 tsps
Salt2 cup
Yellow Cornmeal1 cup
All-Purpose Flour1 tsp
Baking Powder1 cup
Whole Milk1 large
EggDirections:
1
Put oven rack in middle position and preheat oven to 400°F
2
Lightly oil a 9 1/2-inch (6-cup capacity) pie plate
3
Cook onion in 2 tablespoons oil in a deep 10-inch heavy skillet over moderate heat, stirring occasionally, until edges are golden, 3 to 4 minutes
4
Add garlic and cook, stirring, 1 minute
5
Add beef and cook, breaking up large lumps, until no longer pink, 4 to 5 minutes
6
Add sugar, spices, and 1 teaspoon salt and cook, stirring, 1 minute
7
Add tomatoes with juice and briskly simmer, stirring occasionally, until liquid is reduced to about 1/4 cup, 8 to 10 minutes
8
While beef simmers, whisk together cornmeal, flour, baking powder, and remaining 1/4 teaspoon salt in a medium bowl
9
Whisk together milk, egg, and remaining 2 tablespoons oil in a small bowl, then stir into cornmeal mixture until just combined
10
Fold in 1/2 cup cheese
11
Spoon cooked spiced beef into pie plate with a slotted spoon, reserving juices in skillet
12
Skim off and discard fat from juices if desired, then pour juices over beef in pie plate
13
Spoon 4 mounds of corn bread batter over beef, then sprinkle remaining 2 tablespoons cheese over batter
14
Bake until a wooden pick or skewer inserted into center of corn bread comes out clean, 15 to 25 minutes
15
Serve cobbler warm
16
Put oven rack in middle position and preheat oven to 400°F
17
Lightly oil a 9 1/2-inch (6-cup capacity) pie plate
18
Cook onion in 2 tablespoons oil in a deep 10-inch heavy skillet over moderate heat, stirring occasionally, until edges are golden, 3 to 4 minutes
19
Add garlic and cook, stirring, 1 minute
20
Add beef and cook, breaking up large lumps, until no longer pink, 4 to 5 minutes
21
Add sugar, spices, and 1 teaspoon salt and cook, stirring, 1 minute
22
Add tomatoes with juice and briskly simmer, stirring occasionally, until liquid is reduced to about 1/4 cup, 8 to 10 minutes
23
While beef simmers, whisk together cornmeal, flour, baking powder, and remaining 1/4 teaspoon salt in a medium bowl
24
Whisk together milk, egg, and remaining 2 tablespoons oil in a small bowl, then stir into cornmeal mixture until just combined
25
Fold in 1/2 cup cheese
26
Spoon cooked spiced beef into pie plate with a slotted spoon, reserving juices in skillet
27
Skim off and discard fat from juices if desired, then pour juices over beef in pie plate
28
Spoon 4 mounds of corn bread batter over beef, then sprinkle remaining 2 tablespoons cheese over batter
29
Bake until a wooden pick or skewer inserted into center of corn bread comes out clean, 15 to 25 minutes
30
Serve cobbler warm