Tamale Pie With Fresh Tomato And Corn

• 1/2 pound fresh chorizo, casings removed (about 2 links)
• 1/2 pound ground beef
• 1 tablespoon tomato paste
• 2 1/2 teaspoons cumin
• 1 large onion, grated on a box grater, divided
• 1-2 medium jalapenos, thinly sliced, seeded if desired, divided
• 1 3/4 teaspoons kosher salt, divided
• 2 large beefsteak tomatoes (about 2 pounds), cut into 1/2" cubes
• 2 cups corn kernels (preferably fresh; from about 3 ears of corn), divided
• 8 ounces cheddar cheese, grated (about 2 cups)
• 2 large eggs
• 6 tablespoons unsalted butter, melted
• 1/3 cup sour cream, plus more for serving
• 1 1/4 cups cornmeal
• 1 teaspoon baking powder

1. Preheat oven to 450u0b0F. Heat an 8" cast-iron skillet over high. Pat chorizo and beef dry with paper towels, then press into an even layer in bottom of hot skillet with a spatula. Cook, undisturbed, until a brown crust begins to form on the bottom, about 6 minutes. Turn, break into pieces, and continue to cook until cooked through, about 4 minutes. Add tomato paste, cumin, half of grated onion, half of jalapeno, and 1 1/4 tsp. salt and cook, stirring constantly, until fragrant and well combined, about 1 minute. Remove from heat and stir in tomatoes, 1 1/2 cups corn, and 1 1/2 cups cheese.
2. Whisk eggs, butter, 1/3 cup sour cream, and remaining onion in a medium bowl. Whisk cornmeal, baking powder, and remaining 1/2 tsp. salt in a small bowl. Add dry ingredients to butter mixture and stir to combine, then stir in 1/4 cup cheese and remaining 1/2 cup corn.
3. Dollop cornbread batter over meat mixture, then smooth into an even layer. Top with remaining jalapenos and 1/4 cup cheese.
4. Bake cornbread until golden brown, 15-18 minutes. Serve with sour cream alongside.

fresh chorizo, ground beef, tomato paste, cumin, onion, jalapeufos, kosher salt, beefsteak tomatoes, corn kernels, cheddar cheese, eggs, unsalted butter, sour cream, cornmeal, baking powder

Taken from www.epicurious.com/recipes/food/views/tamale-pie-with-fresh-tomato-and-corn (may not work)