1 lb. ground beef
1 onion, chopped

  • saute in a dutch oven for 10 minutes, until beef is browned and onion softened

1 cup black beans, drained and rinsed
1 cup corn (canned or frozen), drained
1 cup tomato sauce
1 cup broth
1 poblano pepper, chopped
2 tsp. powdered chile
1/2 tsp. cumin
1 1/2 tsp. salt
1/4 tsp. pepper

  • add and simmer for 15 minutes

3/4 cup cornmeal
1 Tbsp. flour
1 Tbsp. sugar
1 1/2 tsp. baking powder

  • mix together and set aside

1 egg
1/3 cup milk
1 Tbsp. vegetable oil

  • mix together then stir into cornmeal mixture until combined
  • spread over meat mixture in dutch oven (it will disapper into the meat mixture but will rise during baking and form a top crust of cornbread)
  • bake at 425°F for 20-25 minutes, until cornbread is browned

source: https://cooking.nytimes.com/recipes/12015-cornbread-tamale-pie