Meat:
1 Tablespoon Olive oil
1/2 a medium onion, chopped
1 pound ground beef – I used ground chuck, but you could use whatever, venison would be yummy!
1/2 teaspoon basil
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
Salt & Pepper
Favorite seasoning “salts”- I use Morton’s Nature Season Salt & Costco No Salt Season
Sauce:
2 cups beef stock – I’ve used chicken in a pinch
1/2 cup ketchup
2 Tablespoons Turbinado Sugar
2 Tablespoons Apple Cider Vinegar
1 1/2 teaspoons dry mustard
Cornbread topping:
1/2 cup GF Flour Blend
1/2 cup Cornmeal or Corn Flour
1 1/2  teaspoon baking powder
1/4 teaspoon salt
1 1/2 Tablespoons sugar – I use Turbinado or Sucanat
1/4 teaspoon xanthan gum or guar gum
1/2 cup milk
2 Tablespoons oil – I use olive
1 egg

Preheat oven to 400°

Put large, oven-safe, skillet over medium high heat, add oil and onion, cooking until a bit caramelized.  Add ground chuck and seasonings.  Cook until mostly cooked, some pink is fine, it will finish off in the oven.

While your meat is browning you can make the sauce.  Mix together stock, ketchup, sugar, ACV, dry mustard.  Pour over browned meat.

Combine dry cornbread ingredients, set aside.  Combine milk, oil, egg, mix well and add to dry ingredients.  Stir until smooth.  Drop big spoonfuls of batter on top of the meat – biscuit style.

Bake for 15-20 minutes until the cornbread is done.

Side-note:
I wanted to try this in the crockpot and I’m sure it will work well.  You still have to brown the meat, but you could do that ahead of time and then just throw it in the crockpot and top with cornbread.  Not having tried it, I’d probably try 2 hours on high or 3-4 on low.
Also, I personally wanted more cornbread than there was, so I doubled the cornbread the second time and then spread it all over the top instead of having the biscuits.
Another idea is to add beans or veggies to the meat.  My family liked it just the way it was and asked that I not “improve” on the recipe.
I love to have a picture when I make something, but I don’t want to see food pictures that are unappetizing, as I often do on blogs, so I didn’t have a picture that looked good.  But, I based this recipe off of this recipe and they had a great picture.
One more tip/idea – you could use a box mix for the cornbread to make it even simpler.