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Spicy Tamale Pie

1 1/3 cups cold water

1/2 cup yellow cornmeal

1 teaspoon ground cumin

1/2 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons butter or margarine

1 pound lean ground beef

1 cup chopped onion

1 medium green bell pepper, chopped

2 garlic cloves, finely minced

1 (15-ounce) can tomato sauce

1 (10-ounce) package frozen whole kernel corn, thawed

1 tablespoon yellow cornmeal

2 to 3 teaspoons chili powder

1 teaspoon ground cumin

2 teaspoons unsweetened cocoa powder

1/2 teaspoon ground allspice

1/2 teaspoon salt

1/2 to 1 teaspoon hot pepper sauce

1/4 teaspoon black pepper

1/2 cup (2 ounces) sharp cheddar cheese

1. In a small saucepan combine water, 1/2 cup cornmeal, 1 teaspoon cumin, paprika, salt, and 1/4 teaspoon black pepper. Bring just to boiling; reduce heat. Stir in the butter. Cook, uncovered,over low heat for 10 minutes, stirring often. Remove from heat. Spread mixture on waxed paper into an 8-inch round. Chill while preparing meat mixture.
2. In a large skillet cook ground beef, onion, bell pepper, and garlic until meat is brown and onion is tender. Drain fat. Stir in the tomato sauce, corn, 1 tablespoon cornmeal, chili powder, 1 teaspoon cumin, cocoa powder, allspice, hot pepper sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
3. Spoon meat mixture into a 2-quart round baking dish. Cut cornmeal mixture into 6 wedges and carefully place atop the meat mixture.
4. Bake, uncovered, in a 375*F (190*C) oven about 30 minutes or until bubbly and cornmeal topping is light brown. Remove from oven and immediately sprinkle with cheese. Let stand for 2 to 3 minutes or until cheese is melted.

Makes 4 to 6 servings.