Carolyn Cooks!

Source: Epicurious.com

1 medium onion, chopped

4 Tbsp. vegetable oil

2 garlic cloves, finely chopped

1 lb. ground beef chuck

1 tsp. sugar

½ tsp. ground cinnamon

½ tsp. cayenne

¼ tsp. ground allspice

¼ tsp. black pepper

¾ tsp. ground ginger

1 ¼ tsp. salt

1 (14-15 oz.)can diced tomatoes in juice

2/3 C. yellow cornmeal

1/3 c. all-purpose flour

1 tsp. baking powder

1/3 C. whole milk

1 large egg

2 oz. coarsely grated sharp Cheddar (1/2 C. plus 2 Tbsp.)

Put oven rack in middle position and preheat oven to 400. Lightly oil a 9 ½ inch (6 C. capacity) pie plate. Cook onion in 2 Tbsp. oil in a deep 10-inch skillet over moderate heat, stirring occasionally, until the edges are golden, about 3-4 minutes. Add garlic and cook, stirring, 1 minute. Add beef and cook , breaking up large lumps, until no longer pink- 4 to 5 minutes. Add sugar, spices, and 1 tsp. salt and cook, stirring, for 1 minute. Add tomatoes with juice and briskly simmer, stirring occasionally, until liquid is reduced to about ¼ C. (8-10 minutes). While beef simmers, whisk together cornmeal, flour, baking powder, and remaining ¼ tsp. salt in medium bowl. Whisk together milk, egg, and remaining 2 Tbsp. oil in a small bowl, then stir into cornmeal mixtureh (or prepare a package of cornbread mix from the store). Fold in ½ C. cheese. Spoon cooked spiced beef into pie plate with a slotted spoon, reserving juices in skillet. Skim off and discard fat from juices and pour over beef in pie plate. Spoon 4 mounds of corn bread over beef (or spread all over like a pie crust) then sprinkle remaining 2 Tbsp. cheese over batter. Bake until a wooden pick or skewer inserted into the center of the cornbread comes out clean, about 15-25 minutes. Serve cobbler warm.