Skillet Tamale Pie
adapted from America's Test Kitchen

Serves 4

Tamale Filling
2 Tablespoons olive oil
1 medium onion, minced
2 Tablespoons chili powder
Salt to taste
2 medium cloves garlic, minced (about 2 teaspoons)
1 lb ground sirloin (lean)
1 15.5 ounce can black beans (I also have used dried mixed beans that have been soaked over night, rinsed and cooked until soft)
2 tomatoes, diced
1 cup shredded cheddar cheese.

2 Tablespoons minced fresh cilantro leaves
Ground Black Pepper

Cornbread Topping
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
3 Tablespoons sugar
3/4 teaspoon Baking powder
3/4 teaspoon Baking soda
3/4 teaspoon salt
3/4 cup buttermilk
1 large egg
3 tablespoons butter, melted and cooled

1. Adjust an over rack to the middle position and heat oven to 450 degrees.

2. For Tamale Filling:  Heat oil in a 12-inch oven proof skillet over medium heat until shimmering.  Add the onion, chili powder, and 1/2 teaspoon salt and cook until the onion is softened, about 5 minutes.  Stir in the garlic and cook until fragrant, about 30 seconds.

3. Stir in the ground sirloin, beans and tomatoes, bring to a simmer breaking up mean with a wooden spoon, about 5 minutes.  Stir the cheddar and cilantro into the filling and season with salt and pepper to taste.

4. Cornbread Topping:  Meanwhile, whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large bowl.  Add buttermilk and egg and stir until mixed and uniform.  Stir in the butter until just combined.

5. Dollop the cornbread batter evenly over the filling and spread into an even layer.  Bake until cornbread is cooked through in the center 10 – 15 minutes.