Tamale Pie by Hannah Arnold

Meat layer:
1 lb. ground beef-browned
2 Tbsp. vegetable oil
1 large onion, chopped
1 can diced tomatoes, drained
1 black beans, drained and rinsed
2 cloves of garlic, chopped (or 2 Tbsp. garlic powder)
2 Tbsp. chili powder
1/2 tsp. salt
1 c. shredded cheese
2 Tbsp. cilantro, finely chopped

Cornbread layer:
3/4 c. cornmeal
3/4 c. flou
3 Tbsp. sugar
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
3/4 c. buttermilk (or add 3/4 Tbsp vinegar to regular milk and let sit for a minute to thicken)
1 egg
3 Tbsp. melted butter

Brown meat and drain. heat oil and add the onion and chili powder. Cook for 3 minuets on medium heat. Add the meat, garlic cloves, beans, tomatoes, and salt. Mix and heat through. Add cheese and cilantro. Mix all the ingredients for the cornbread layer. Pour the meat mixture into a 9x13" pan. Dollop the batter on top and spread. Cook at 450 degrees for 10-15 minutes, until batter is firm to the touch. Serve with sour cream.