Directions

1. 1

   Position an oven rack in the middle of the oven and preheat to 400°F. Lightly coat a 9 1/2-inch pie plate with oil.

2. 2

   Heat 2 tablespoons of vegetable oil in a heavy 10-inch skillet over medium heat. Add the chopped onion and cook, stirring from time to time, until the edges become golden, about 3 to 4 minutes.

3. 3

   Stir in the garlic and cook for 1 minute. Add the ground beef and cook while breaking apart large clumps, until the meat is no longer pink, about 4 to 5 minutes.

4. 4

   Add the sugar, cinnamon, cayenne pepper, allspice, black pepper, ginger, and 1 teaspoon salt to the skillet. Stir and cook for 1 minute to bloom the spices.

5. 5

   Pour in the canned tomatoes with their juice. Bring to a brisk simmer and cook, stirring occasionally, until the liquid reduces to about 1/4 cup, approximately 8 to 10 minutes.

6. 6

   While the beef mixture is simmering, whisk together the cornmeal, flour, baking powder, and remaining 1/4 teaspoon salt in a medium bowl.

7. 7

   In a small bowl, whisk together the milk, egg, and remaining 2 tablespoons of vegetable oil. Pour this wet mixture into the cornmeal mixture and stir until just combined. Do not overmix.

8. 8

   Fold in 1/2 cup of the grated Cheddar cheese into the corn bread batter.

9. 9

   Using a slotted spoon, transfer the spiced beef mixture to the prepared pie plate, leaving the juices in the skillet. If desired, skim off any fat from the surface of the juices, then pour the remaining juices over the beef in the pie plate.

10. 10

    Drop 4 mounds of the corn bread batter over the beef mixture. Sprinkle the remaining 2 tablespoons of Cheddar cheese over the batter.

11. 11

    Bake until a wooden pick or skewer inserted into the center of the corn bread comes out clean, approximately 15 to 25 minutes.

12. 12

    Let the cobbler rest for a few minutes, then serve warm.