Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

For the chili base, heat Olive Oil (1 teaspoon) in deep skillet. Add Onion (1), Green Bell Pepper (1), Jalapeño Pepper (1), and Garlic (3 clove). Saute over low to medium heat until softened, about 5 minutes.

Step 3

Add Sirloin Steak (1 pound) and heat through. Add Tomato (14.5 ounce), Canned Pinto Beans (31 ounce), Chili Powder (3 tablespoon), Ground Cumin (1 teaspoon), Dried Oregano (1 teaspoon), and Brown Sugar (2 tablespoon). Simmer for 20 minutes.

Step 4

Taste and add Salt (to taste), if needed.

Step 5

For the cornbread topping, combine Cornmeal (1 cup), All-Purpose Flour (2/3 cup), Granulated Sugar (1 tablespoon), Salt (1 pinch), Baking Soda (1 teaspoon), Milk (2/3 cup), Egg (2), Butter (3 tablespoon), and Frozen Corn Kernels (1 cup) in a large bowl. Stir until smooth.

Step 6

To assemble Tamale Pie, pour the chili mixture into the bottom of a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with Nonstick Cooking Spray (as needed). Sprinkle Cheddar Cheese (1 1/2 cup) evenly over top of chili.

Step 7

Spoon cornbread batter over the top and smooth toward all edges. Bake at 375 degrees F (190 degrees C) until brown and bubbly, about 15 to 20 minutes.

Step 8

Serve while hot. Enjoy!