A Fabulous dish! Amazing
and soo tasty.
Ingredients:
·
1 pound ground beef
·
1 medium onion, chopped
·
4 tablespoons vegetable oil
·
2 garlic cloves, finely chopped
·
1 teaspoon sugar
·
1/2 teaspoon ground cinnamon
·
1/2 teaspoon cayenne
·
1/4 teaspoon ground allspice
·
1/4 teaspoon black pepper
·
3/4 teaspoon ground ginger
·
1 1/4 teaspoons salt
·
1 (14- to 15-ounce) can diced tomatoes in juice
·
2/3 cup yellow cornmeal
·
1/3 cup all-purpose flour
·
1 teaspoon baking powder
·
1/3 cup whole milk
·
1 large egg
·
2 ounces coarsely grated sharp Cheddar (1/2 cup
plus 2 tablespoons)
Preparation:
1.
Put oven rack in middle position and preheat
oven to 400°F. Lightly oil a 9 1/2-inch (6-cup capacity) pie plate.
2.
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 1/4 cup, 8 to 10 minutes.
3.
While beef simmers, whisk together cornmeal,
flour, baking powder, and remaining 1/4 teaspoon 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 1/2 cup cheese.
4.
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.
5.
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 center of corn bread comes out clean, 15 to 25
minutes.
Serve cobbler warm.
Happy Cooking ☺
