====== Skillet Tamale Pie ======
**Tamale Filling**
  *2 Tbsp vegetable oil
  *1 medium onion - minced
  *2 Tbsp chili powder
  *1/2 tsp salt
  *2 med garlic cloves - minced (2 tsp)
  *1 lb ground sirloin
  *1 (15oz.) can black beans - drained and rinsed
  *1 (15oz.) can diced tomatoes - drained
  *3 oz. cheddar cheese - shredded
  *2 Tbsp minced fresh cilantro
  *ground black pepper
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**Cornbread Topping**
  *3/4 cup unbleached flour
  *3/4 cup yellow cornmeal
  *3 Tbsp sugar
  *3/4 tsp baking powder
  *3/4 tsp baking soda
  *3/4 tsp salt
  *3/4 cup buttermilk
  *1 large egg
  *3 Tbsp unsalted butter - melted and cooled
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  - Preheat oven to 450deg.
  - Heat oil in 12" skillet or 10" deep dish skillet until shimmering. Add the onion, chili powder, and salt and cook until the onion is softened, about 5 min. Stir in the garlic and cook until fragrant, about 30 sec.
  - Stir in the ground sirloin, beans, and tomatoes, and bring to a simmer, breaking up the meat, about 5 min. Stir the cheddar and cilantro into the filling and season with salt and pepper to taste.
  - Whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a bowl. In a separate small bowl or measuring cup whisk the buttermilk and egg together. Stir the buttermilk mixture into the flour mixture until uniform. Stir in the butter until just combined.
  - Dollop the cornbread batter evenly over the filling and spread into an even layer. Bake until the cornbread is cooked through in the center, approximately 15 min. Serve.
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  Serves: 6       Total cook time: 26min
  Source: Cook's Illustrated 10/06
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{{tag>food maincourse}}