Sunday, September 2, 2012

Spiced Beef Corn Bread Cobbler

For me, this is a pantry meal.  Meaning, I don't have to get anything special from the grocery store, I generally have all of the ingredients on hand.  It's perfect for those times when I need to get to the grocery store but haven't had a chance, and I need to come up with a quick dinner plan!

Spiced Beef Corn Bread Cobbler
adapted from Epicurious

Makes 4 (main course) servings

1 medium onion, chopped
1-2 carrots, diced
4 TB vegetable oil (I use olive oil)
2 garlic cloves, finely chopped
1 pound ground beef chuck
1 teaspoon sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
3/4 teaspoon ground ginger
1 1/4 teaspoons salt
1 (14- to 15-ounce) can diced tomatoes in juice
2/3 cup yellow cornmeal
1/3 cup all-purpose flour
2 TB sugar
1 teaspoon baking powder
1/3 cup whole milk
1 large egg
2 ounces coarsely grated sharp Cheddar (1/2 cup plus 2 tablespoons)

Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 9 1/2-inch (6-cup capacity) pie plate. 

Cook onion and carrots in 2 tablespoons oil in a deep 10-inch saute pan over moderate heat, stirring occasionally, until edges are golden, 3 to 4 minutes. Add garlic and cook, stirring, 1 minute. Add beef and cook until no longer pink, breaking up large lumps, 4 to 5 minutes. Add 1 tsp. sugar, spices, and 1 teaspoon salt and cook, stirring, 1 minute. Add tomatoes with juice and briskly simmer, stirring occasionally, until liquid is reduced to about 1/4 cup, 8 to 10 minutes. 

While beef cooks, whisk together cornmeal, flour, 2 TB sugar, baking powder, and remaining 1/4 teaspoon salt in a medium bowl. Whisk together milk, egg, and remaining 2 tablespoons oil in a small bowl, then stir into cornmeal mixture until just combined. Fold in 1/2 cup cheese. 

Spoon cooked spiced beef into pie plate with a slotted spoon, reserving juices in skillet. Skim off and discard fat from juices if desired, then pour juices over beef in pie plate. 

Spread corn bread batter over beef, then sprinkle remaining 2 tablespoons cheese over batter. Bake until a wooden pick or skewer inserted into center of corn bread comes out clean, 15 to 25 minutes.
Serve cobbler warm. 

This reminds me of a southern version of a sloppy joe.  The spices in the beef mixture are really nice, and the cornbread gives that home-y slightly sweet taste to complement the spices.  Yum!


  1. Made this tonight. I had everything in the pantry. It was fantastic!

  2. I made this last night with ground turkey - it was delicious! So excited about this recipe. And the fact that your blog is spicing up my dinner repertoire - thank you!

    1. I am so glad to help out the dinner routine! Great idea with turkey... make it a healthier dinner that way! Smart thinking!


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