Spiced Beef Corn Bread Cobbler

Ingredients for Spiced Beef Corn Bread Cobbler

• 1 medium onion, chopped

• 4 tablespoons vegetable oil

• 2 garlic cloves, finely chopped

• 450g beef mince chuck

• 1 teaspoon sugar

• 1/2 teskedar malen kanel

• 1/2 teaspoons cayenne

• 1/4 teaspoons ground allspice

• 1/4 teaspoons black pepper

• 3/4 teaspoons ground ginger

• 1 1/4 teaspoons salt

• 1 (14- to 425g ) can diced tomatoes in juice

• 160ml yellow cornmeal

• 40g plain flour

• 1 teaspoon baking powder

• 80ml whole milk

• 1 stort ägg

• 60g coarsely grated sharp Cheddar (120ml plus 2 tablespoons )

Put oven rack in middle position and preheat oven to 204°C. Lightly oil a 9 1/2-inch (6-cup capacity) pie plate.

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. Add garlic and cook, stirring, 1 minute. Add beef and cook, breaking up large lumps, until no longer pink, 4 to 5 minutes. Add sugar, spices, and 1 teaspoon salt and cook, stirring, 1 minute. Add tomatoes with juice and briskly simmer, stirring occasionally, until liquid is reduced to about 60ml , 8 to 10 minutes.

While beef simmers, whisk together cornmeal, flour, baking powder, and remaining 1/4 teaspoons salt in a medium bowl. Whisk together milk, egg, and remaining 2 tablespoons oil in a small bowl, then stir into cornmeal mixture until just combined. Fold in 60g cheese.

Spoon cooked spiced beef into pie plate with a slotted spoon, reserving juices in skillet. Skim off and discard fat from juices if desired, then pour juices over beef in pie plate.

Spoon 4 mounds of corn bread batter over beef, then sprinkle remaining 2 tablespoons cheese over batter. Bake until a wooden pick or skewer inserted into centre of corn bread comes out clean, 15 to 25 minutes.

Serve cobbler warm.

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