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