Corn Bread Tamale Pie

I found this in my Joy of Cooking cookbook.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  lb ground beef
• 1  medium onion, chopped
• 1  cup canned black beans, rinsed and drained
• 1  cup  canned corn or 1  cup frozen corn, drained
• 1  cup tomato sauce
• 1  cup water or 1  cup beef broth or 1  cup chicken broth
• 1⁄2 cup green bell pepper, diced
• 1  tablespoon chili powder
• 1⁄2 teaspoon ground cumin
• 1  teaspoon salt
• 1⁄4 teaspoon black pepper
• 3⁄4 cup cornmeal
• 1  tablespoon all-purpose flour
• 1  tablespoon sugar
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1  egg
• 1⁄3 cup milk
• 1  tablespoon  vegetable oil

Directions

1. Sauté the ground beef and onion over medium heat.
2. When onion is translucent and the meat is browned, add black beans, corn, tomato sauce, broth or water, bell pepper, chili powder, cumin, salt, pepper and simmer for 15 minutes.
3. Set aside and prepeat the oven to 425°F
4. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
5. In a small bowl, whisk together the egg, milk, and vegetable oil.
6. Pour the milk mix ingredients over the cornmeal mix and whisk together until well-combined.
7. Spread the meat mixture into a 3 quart casserole and cover with the corn bread topping. Don't worry if the cornbread falls into the meat mixture; it will rise while baking.
8. Bake until corn bread is brown, about 20-25 minutes.