A twist on traditional sloppy joes, this spicy beef is topped with a cornbread "cobbler".
Ingredients
1 medium onion, chopped
4 tablespoons canola oil
2 garlic cloves, peeled and finely chopped
1 pound ground sirloin, 90% lean
1 teaspoon Sriracha or harissa sauce (optional)
½ teaspoon ground cinnamon
½ teaspoon cayenne
¼ teaspoon ground allspice
¼ teaspoon ground ginger
1 teaspoon crystallized ginger, finely chopped
¼ teaspoon white pepper
½ teaspoon kosher salt
1 can (14-15-ounce) no-salt tomatoes
⅔ cup yellow cornmeal
⅓ cup unbleached all-purpose flour
1 teaspoon baking powder
⅓ cup milk
1 large egg
½ cup plus 2 tablespoons grated sharp cheddar
flat-leaved parsley (optional garnish)
Instructions
Preheat oven to 400 degrees.
Lightly oil a 9½-inch glass pie plate.
Using a large skillet, heat 2 tablespoons of the oil and cook the onion over moderate heat until it becomes limp, about 3-4 minutes. Add the garlic and cook for 1 minute. Add the ground beef and cook, stirring, until beef is no longer pink, about 5 minutes.
Add the Sriracha, cinnamon, cayenne, allspice, ground ginger and crystallized ginger, pepper and ¼ teaspoon of the salt.Stir and cook for 1 minute.
Add the tomatoes and their juices. Cook over medium-low heat until juices reduce to ¼ cup, about 10 minutes.
While the beef simmers, whisk together the cornmeal, flour, baking powder and remaining ¼ teaspoon salt in a medium-sized bowl. In a small bowl, whisk together the remaining 2 tablespoons oil with the milk and egg. Add the cornmeal and stir just until moistened. Add ½ cup grated cheddar.
Using a slotted spoon, spoon the beef into the greased pie plate. Skim any fat off the remaining juices before pouring over beef.
Spoon the cornbread batter over the beef in 4 equal portions. Sprinkle with remaining 2 tablespoons of cheddar.
Bake 15-20 minutes until a toothpick comes out clean from the cornbread. Garnish with parsley and serve.
Recipe by Liz The Chef at https://lizthechef.com/recipe-spicy-beef-cobbler/