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1
Preheat oven to 400 degrees.
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2
Lightly grease a 13-by-9-inch pan or a 5-quart casserole with 1 tablespoon butter.
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3
Puree corn and set aside.
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4
In a large heavy-bottomed pan, melt the pound of butter over medium heat.
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5
Add flour and cornmeal and stir until smooth.
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6
Using a wire whisk, beat in milk and eggs.
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7
Add corn puree and cook for 5 minutes, until thick.
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8
Pour two-thirds of the corn mixture into the prepared pan.
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9
Put in oven and bake until the top is brown and set, about 45 minutes.
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10
Meanwhile, in a skillet, saute onion and pepper in the oil until soft.
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11
Add the beef and cook until brown, about 5 minutes.
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12
Drain excess oil from skillet.
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13
Add tomatoes, beans, Tabasco, cumin, cayenne, oregano and salt.
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14
Cook, stirring, for about 5 minutes and remove from heat.
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15
Remove cornmeal mixture from oven and, with a slotted spoon, top with the meat mixture.
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16
Using a spatula, spread remaining uncooked cornmeal mixture over the meat.
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17
Return to oven and bake until the top is light brown and set, about 30 minutes.
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18
Remove from oven and let rest about 15 minutes before cutting.
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19
Casserole can be stored, covered, in the refrigerator for a week.
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20
Reheat for 15 minutes in a 350-degree oven before serving.
