ingredients

• 1 pound ground beef
• 1 medium onion, finely chopped
• 1 cup rinsed and drained canned black beans
• 1 cup corn, drained, canned or frozen (thawed if frozen)
• 1 cup tomato sauce
• 1 cup beef or chicken broth
• ½ cup diced green bell pepper, optional
• 1 tablespoon chile powder
• ½ teaspoon ground cumin
• 1 ½ teaspoons salt, plus more to taste
• ¼ teaspoon black pepper, plus more to taste
• ¾ cup cornmeal
• 1 tablespoon flour
• 1 tablespoon sugar
• 1 ½ teaspoons baking powder
• 1 egg
• ⅓ cup milk
• 1 tablespoon vegetable oil

instructions

1. Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray.
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2. 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.
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3. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and 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.
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4. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.

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