• Preheat oven to 400° F.

Pie Filling

• In a 12" Cast Iron Skillet or heavy bottomed pan over medium heat, melt lard and cook onion until soft (a few minutes). Add the poblano pepper followed by the garlic clove.
  2 tbsp Lard, Bacon Grease, Butter, or Olive Oil, ½ cup Onion, diced, ¼ cup Poblano Pepper, diced, 1 Garlic clove, minced
• Once the vegetables are soft and fragrant, add the ground beef, salt, and chili powder. (I push veggies to the side to cook the beef.) Brown the beef and then stir in the tomato paste, corn, diced tomatoes, and olives.
  1 lb Ground Beef, ½ tsp Salt, 2 tsp Chili Powder, 1 6oz can Tomato Paste, 1 15oz can Corn, drained, 1 14.5oz can Diced Tomatoes, 1 4oz can sliced Black Olives
• Turn off the heat and "flatten" the mixture in the pan. Sprinkle cheese overtop then set aside to make the cornbread topping.
  ½ cup Cheddar or Monterey Jack Cheese, shredded

Cornbread Topping

• In large bowl, whisk together dry ingredients: corn flour, wheat flour, honey granules, baking powder, and salt. Set aside.
  1 cup Corn Flour (Preferably freshly milled), 1 cup Soft White Wheat Flour, freshly milled, ¼ cup Honey Granules or Sucanat or White Sugar, 1 tbsp Baking Powder, 1 tsp Salt
• In separate bowl, whisk together wet ingredients: butter, buttermilk, sour cream, and lastly the eggs. (Be careful not to add cold eggs directly to melted butter or it will cook them.)
  5 tbsp Unsalted Butter, melted, ¾ cup Buttermilk*, 2 tbsp Sour Cream, 2 Eggs
• All at once, add wet ingredients to dry and mix until just incorporated.
• Pour batter overtop the tamale filling, allowing it to spread evenly on top. Place into preheated oven and cook for 20 minutes.
• Remove from oven and serve warm. Keeps in the fridge for 3-5 days.