Tamale Pie with savory, full-flavored chili base and a gorgeously golden cornbread topping.
Preheat the oven to 400°F.
Add the oil to a large cast-iron skillet or oven-safe fry pan over medium-high heat. Add the onion and sauté for about 4 minutes.
Add the ground beef, and sprinkle the chili powder, cumin, salt, pepper, and garlic powder across the top. Break up the beef and cook, stirring often, for about 8-10 minutes, or until completely cooked through. Add the beef broth and crushed tomatoes and stir to combine.
Make the cornstarch slurry by combining the cornstarch with 3 tablespoons of water in a small bowl. Add it to the chili and reduce the heat to maintain a gentle simmer. Simmer for about 10-12 minutes or until slightly thickened. Stir occasionally. Remove from the heat and set aside.
In a large mixing bowl, whisk together flour, cornmeal, sugar, baking soda, and salt. Make a well in the center of the bowl.
Whisk together the sour cream, egg, and milk in a medium-sized mixing bowl. Then, pour the wet ingredients into the well and stir everything together evenly incorporated and combined. Do not overmix.
Spoon the mix over the top of the chili and bake at 400°F for 15-18 minutes. Allow to cool slightly, serve, and enjoy!
The Anthony Kitchen