Tamale Pie

• 1 lb ground beef
• 1 medium onion, finely chopped
• 1 c frozen corn kernels (run hot water over them to defrost)
• 1 c tomato sauce
• 1 c beef or chicken broth
• 1 small green bell pepper, diced
• 1 T chile powder
• 1/2 tsp ground cumin
• 1 1/2 teaspoons salt, divided, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 3/4 c cornmeal
• 1 T flour
• 1 T sugar
• 1 1/2 teaspoons baking powder
• 1 egg
• 1/3 cup milk
• 1 tablespoon vegetable oil

Preheat the oven to 425 degrees. Grease a 2-quart high-sided casserole dish with cooking spray. In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside.

In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and the remaining 1/2 teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping.  Bake until the corn bread is nicely browned and the meat mixture is bubbling, 25-30 minutes.