Skillet Cornbread-Topped Tamale Pie

• 1 tbsp Vegetable oil
• 1 medium Yellow onion
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 3 cloves Garlic
• 500 g Minced beef
• 2 tsp Ground cumin
• 2 tbsp Chili con carne seasoning
• 400 g Canned tomatoes
• 400 g Red kidney beans
• 180 g Cornmeal
• 250 ml Buttermilk
• 1 Egg
• 120 g Cheddar cheese

1. Heat the oven to 200°C (390°F). Put a 26 cm cast-iron frying pan over a medium heat and add the vegetable oil.
2. Finely chop the yellow onion and add it to the pan with the fine sea salt and black pepper. Cook for 6 to 8 minutes, stirring, until softened and lightly golden.
3. Crush the garlic and stir it in for 30 seconds until fragrant. Add the minced beef and cook for 6 to 8 minutes, breaking it up, until browned with no pink remaining.
4. Stir in the ground cumin and chili con carne seasoning and cook for 1 minute. Add the canned tomatoes and simmer for 8 minutes until slightly thickened.
5. Drain and rinse the red kidney beans, then stir them into the beef mixture. Simmer for 3 minutes, then take the pan off the heat while you make the topping.
6. In a mixing bowl, whisk the buttermilk and egg until smooth. Stir in the cornmeal and half of the cheddar cheese until you have a thick batter.
7. Spoon the cornbread batter over the hot filling and spread it to the edges. Sprinkle over the remaining cheddar cheese.
8. Bake for 22 to 25 minutes until the topping is golden and set, and the filling is bubbling at the edges. Rest for 10 minutes before slicing and serving straight from the pan.

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