Spiced Beef Corn Bread Cobbler

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon pepper black
• 14 ounce frangelico diced canned
• 0.5 teaspoon ground pepper 
• 1 large eggs 
• 0.3 cup flour all-purpose
• 2  garlic clove finely chopped
• 0.3 teaspoon ground allspice 
• 1 pound ground beef 
• 0.5 teaspoon ground cinnamon 
• 0.8 teaspoon ground ginger 
• 1 medium onion chopped
• 1.3 teaspoons salt 
• 2 ounces sharp cheddar cheese grated ()
• 1 teaspoon sugar 
• 4 tablespoons vegetable oil 
• 0.3 cup milk whole
• 0.7 cup cornmeal yellow

Equipment

• bowl
• frying pan
• oven
• whisk
• skewers
• slotted spoon

Directions

1. Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 9 1/2-inch (6-cup capacity) pie plate.
2. Cook onion in 2 tablespoons oil in a deep 10-inch heavy skillet over moderate heat, stirring occasionally, until edges are golden, 3 to 4 minutes.
3. Add garlic and cook, stirring, 1 minute.
4. Add beef and cook, breaking up large lumps, until no longer pink, 4 to 5 minutes.
5. Add sugar, spices, and 1 teaspoon salt and cook, stirring, 1 minute.
6. Add tomatoes with juice and briskly simmer, stirring occasionally, until liquid is reduced to about 1/4 cup, 8 to 10 minutes.
7. While beef simmers, whisk together cornmeal, flour, baking powder, and remaining 1/4 teaspoon salt in a medium bowl.
8. 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.
9. 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.
10. Spoon 4 mounds of corn bread batter over beef, then sprinkle remaining 2 tablespoons cheese over batter.
11. Bake until a wooden pick or skewer inserted into center of corn bread comes out clean, 15 to 25 minutes.
12. Serve cobbler warm.