2 tablespoons olive oil
1 onion, diced
1 green bell pepper, diced
1½ pounds ground beef
1½ cups corn kernels
1 can diced tomatoes
3 tablespoons tomato paste
2 tablespoons chili powder
4 teaspoons ground cumin
2 teaspoons kosher salt
½ cup sliced black olives
1 cup Mexican blend shredded cheese
Cornbread Topping:
1 1/3 cups yellow cornmeal
1 1/3 cups flour
1/2 cup sugar
1 Tbsp. baking powder
1 Tsp. salt
3 eggs
1 can cream-style corn
1 cup milk or buttermilk
1/3 cup butter, melted
Directions:
Preheat the oven to 375 degrees F.
In a very large frying pan warm the oil over medium-high heat. Add the onion, green pepper, and chili powder. Cook until softened (about 10 minutes).
In another skillet, brown the ground beef (about 5-10 minutes). Add the meat to the onion mixture along with corn, diced tomatoes, tomato paste, cumin, olives, and salt. Stir well and simmer for 20 minutes while you prepare the cornbread topping.
Whisk together the cornmeal, flour*, sugar, baking powder and salt in a medium bowl. In a separate medium bowl, whisk together the creamed corn, eggs, milk, and melted butter. Pour the wet ingredients over the cornmeal mixture and stir together until just mixed.
Stir the shredded cheese into the beef mixture and pour it into a 9x13-inch baking dish (you may need an extra dish if beef mixture is too voluminous) and smooth the top. Pour the cornbread batter over the filling, using a spatula to spread it into an even layer. Bake for 30 to 40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. Allow the pie to rest for 15 minutes before serving.
*For high altitude baking, add 1-2 tablespoons more flour.
