Spiced Beef Corn Bread Cobbler

Spiced Beef Corn Bread Cobbler

(Moo says the cow at the top of the Col'd'Aubisque in the Pyrenees)

Requested by: Julie

serves: 4

prep: 35 minutes, bake: 25 minutes

requested by: Julie!

Cook in a heavy skillet over moderate heat:

2 Tbl vegetable oil

1 small onion, (~1/2 cup) chopped [cook 3-4 minutes]

2 cloves garlic, finely chopped [cook 1 minute]

1 lb beef chuck (organic hamburger) [cook 4 minutes, break into small pieces]

Add Spices:

1 tsp sugar

1/2 tsp cinnamon

1/4 tsp cayenne (less, for less spicey!)

1/4/ tsp allspice

1/4 tsp pepper

1/8 tsp ginger

1 tsp salt [cook all 1 minute]

Add:

1 can diced tomatoes in juice [cook all 10 minutes until liquid is reduced]

Preheat oven to 400'.

While meat is simmering, prepare corn bread topping by gently combining:

2/3 c cornmeal

1/3 c flour

1 tsp baking powder

1/3+ c milk

1 large egg

1/2 c cheddar cheese, shredded (reserve 2 more Tbl for topping)

Prepare Cobbler:

Spoon meat mixture into 9" pie plate with slotted spoon, skim fat from juices and then add juices to plate. Spoon 4 big mounds of corn bread batter over beef and sprinkle with 2 Tbl of cheddar cheese.

Bake 20-25 minutes. Serve warm with a large green salad.