Mexicali Pie

RECIPE INGREDIENTS:

SPICE MIX
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne
1/2 teaspoon salt
1 tablespoon flour

FILLING
1 1/2 pounds ground beef
1 medium onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 cups frozen corn, thawed, or 1 can (15-ounce) corn, drained
2 cans (14 1/2-ounce) Mexican or chili-style diced tomatoes

CORN BREAD TOPPING
1 cup yellow cornmeal
1/2 cup flour
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1 cup milk
1/4 cup vegetable oil

1. Lightly oil a shallow, 3-quart casserole dish. Combine the spice mix ingredients in a small bowl.

2. Brown the ground beef in a large nonstick skillet, breaking it up with a wooden spoon. Use a slotted spoon to transfer the browned meat to the casserole dish. Drain all but about 3 tablespoons of the fat from the skillet.

3. Put the pan back on the heat and sauté the onion and bell pepper for 7 to 8 minutes. Add the garlic and the spice mix, stirring all the while, then stir in the corn and tomatoes. Cover the pan and bring the mixture to a gentle boil, stirring occasionally. Stir the vegetables into the meat and level the mixture with the back of the spoon.

4. Heat the oven to 400°. Sift the cornmeal, flour, sugar, baking powder, and salt into a medium mixing bowl. Whisk the egg, milk, and oil in a separate bowl. Add the dry mixture to the eggs and whisk until evenly blended. Pour the batter over the filling and spread it evenly with a spoon.

5. Bake the Mexicali Pie for 22 minutes or until the topping is golden brown and a toothpick inserted into the center comes out clean. Makes 8 to 10 servings.