Beef Cornbread Cobbler

This easy and relatively quick dinner is a great way to enjoy some of our ground beef and eggs.

Ingredients:

• 1 large onion, chopped
• 4 tablespoons vegetable oil
• 2 garlic cloves, finely chopped
• 1 pound TC Farm ground beef
• 1 teaspoon sugar
• heaping 1/2 t ground cinnamon
• heaping 1/4 teaspoon cayenne
• heaping 1/4 teaspoon black pepper
• heaping 3/4 teaspoon ground ginger
• 1 1/2 teaspoons salt
• 1 28-oz can diced tomatoes in juice (Muir Glenn is best)

Cornbread

• 2/3 c. cornmeal 
• 1/3 c. all-purpose flour
• 1 ½ t. baking powder
• ½ t. salt
• ½ c. whole milk
• 1 egg
• 2 T. olive oil

Preheat oven to 425 F.

Cook onion with 2 tablespoons oil in a heavy large skillet over moderate heat, stirring occasionally, until softened, 3 to 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 teaspoon salt and cook, stirring, 1 minute. Add tomatoes with juice and briskly simmer, stirring occasionally, until liquid is reduced to about 1/2 cup, 8 to 10 minutes.

While beef simmers, whisk together cornmeal, flour, baking powder, and remaining 1/2 teaspoon salt in a medium bowl. Whisk together milk, egg, and remaining 2 tablespoons oil in a small bowl, then stir into cornmeal mixture until just combined.

Spoon 8 mounds of corn bread batter over beef. Bake until a toothpick inserted into center of corn bread comes out clean, 15 to 20 minutes. Serve warm.

This recipe has been modified to work well with our dry-aged beef.

A note on cooking with our dry-aged beef

When using our ground beef for other recipes you'll need to adjust the recipe to either use less beef or increase the other ingredients by about 15% due to our lower water and fat content.