Saturday, May 07, 2005

Spiced Beef Corn Bread Cobbler

Spiced Beef Corn Bread Cobbler (Adapted from Gourmet)

3 tablespoons canola oil, divided
3/4 cup chopped onion
2 garlic cloves, minced
8 ounces ground sirloin
8 ounces ground turkey breast
1 teaspoon sugar
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
1 1/4 teaspoons salt, divided
14.5 ounce can fire-roasted diced tomatoes
2/3 cup yellow cornmeal
1/3 cup all-purpose flour
1 teaspoon baking powder
1/3 cup milk
1 large egg
3 ounces shredded sharp Cheddar, divided

Preheat oven to 400

In a large skillet, heat 1 tablespoon oil over medium-high. Add onion and cook until edges are golden, about 3 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add beef and turkey - cook, breaking up large lumps, until no longer pink, about 5 minutes. Stir in sugar, ginger, cinnamon, cayenne, allspice, black pepper and 1 teaspoon salt - cook 1 minute. Add tomatoes and let the mixture simmer until the liquid is reduced to roughly 1/4 cup, about 8 to 10 minutes more.

Meanwhile, whisk together cornmeal, flour, baking powder and remaining 1/4 teaspoon salt in a medium bowl. In a small bowl, whisk together milk, egg and remaining 2 tablespoons oil. Pour the wet ingredients into the dry and mix just until combined. Fold in about 1/2 cup of the cheese.

Scoop the beef mixture into a 9" pie plate lightly coated with nonstick spray. Evenly spoon 4 mounds of the corn bread batter over the beef. Sprinkle the tops of each scoop of batter with the remaining cheese. Bake until a toothpick placed in the center of the corn bread comes out mostly clean, about 15 to 20 minutes.

Makes about 4 servings.

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