Spiced Beef Corn Bread Cobbler

We love casseroles around here although we don't have them very often. For some reason I think they're a little too ordinary except for this one. There's nothing ordinary about it.

Loaded with cinnamon, cayenne, allspice and ginger, it almost has an island flavor. Add lean ground beef, tomatoes, lots of onions and garlic and you've the making of something really special. Of course anything topped with corn bread is special in this house. What can I say but our tastes run the full gamut from pedestrian all the way to posh. 

Had I really been thinking, I'd have made them in individual ramekins so they looked prettier but no matter. Next time you're looking for something to warm the cockles of your heart, give this one a try. It certainly isn't boring. 

Spiced Beef Cornbread Cobbler (from JBug’s Kitchen adapted from Gourmet Magazine via epicurious.com)

1 large onion, chopped

2 tablespoons vegetable oil

3 cloves garlic, chopped

1 pound lean ground beef

1 teaspoon sugar

1/2 teaspoon cinnamon

1/2 teaspoon cayenne (less if you want a little less kick)

1/4 teaspoon allspice

3/4 teaspoon ground ginger

1/2 teaspoon ground pepper

1 teaspoon salt

1 – 14 ounce can diced tomatoes with juice

2 tablespoons tomato paste

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2/3 cup yellow cornmeal

1/3 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup whole milk

1 large egg

2 tablespoons vegetable oil

1/2 teaspoon hot sauce

1/2 cup grated cheddar cheese plus more for garnish

In a 10 inch oven proof skillet (I used cast iron), heat vegetable oil over medium heat. When shimmering add onion and cook until onion has softened and starts to turn brown. Add garlic and cook for 1 minute, then crumble in beef. Cook until no longer pink – about 4 minutes, stirring to crumble meat. Add sugar, cinnamon, cayenne, allspice, ginger, pepper and salt and cook for 1 minute stirring constantly. Stir in tomatoes and tomato paste. Bring to a high simmer and cook stirring often for 5 to 8 minutes or until sauce is slightly reduced.

Meanwhile preheat oven to 400. In a small bowl whisk lightly to combine cornmeal, flour, baking powder and salt. Fold in cheddar. In another small bowl beat together egg, milk, vegetable oil and hot sauce. Using a fork, mix wet ingredients into dry just until moistened. Using a quarter cup scoop, arrange cornbread mix on top of meat mixture. Sprinkle with about 2 tablespoons of grated cheese. Bake for 15 to 20 minutes or until cornbread is cooked and meat mixture is bubbling. Serves 4. 

Two year's ago -  Sticky Spiced Oven Roasted Ribs

Comments

[pam]

We don't have casseroles very often either, but sometimes they are the only things that will do.

[June]

You're right Pam. This one's perfect weeknight fare because it takes but a few minutes to put together.

[Lea]

This one was gorgeous in that pan - prettier than any individual serving could be, June - you did well!!!!!! That just screams comfort!

[June]

Thank you Lea. It's a delicious meal and I don't think Big Guy complained over the leftovers for lunch either. Ha.

[Lorraine]

I am with Lea. The cast iron skillet is the perfect presentation for an over the top comfort food dish. Almost seem a bit like Southwest meets Moroccan.

[June]

Lorraine - it really is differently delicious and while we're warned not to cook a tomato based sauce in an iron pan, there wasn't an "irony" taste at all. We'd have it again in a heartbeat.