Rabbit Tamale Pie

Rabbit Tamale Pie
Adapted (quite a bit) from The Parsley Thief
filling:
1 tablespoon olive oil
1 1/2 pounds cooked and shredded rabbit meat
1 medium onion, finely chopped
1 bell pepper, finely chopped
1 teaspoon salt
2 teaspoons chili powder
2 teaspoons ground cumin
1 (14.5 ounce) can crushed fire-roasted tomatoes
1 (4 ounce) can green chiles, drained & chopped
3 ears fresh corn, kernels removed
1 cup shredded cheese (cheddar/jack mix works well here)
topping:
1 1/2 cups yellow cornmeal
1 cup flour
1 tablespoon baking powder
2 tablespoons sugar
1 teaspoon salt
1 cup milk
2 large eggs
6 tablespoons unsalted butter, melted
Preheat the oven to 375 degrees. Spray a large cast iron fry pan or a 9" x 12"
casserole dish with non-stick cooking spray.
For the filling, heat the olive oil in a large skillet over medium high heat.
Add in the onions and bell pepper. Cook, stirring until the vegetables are
softened. Add in the salt, chili powder and cumin. Cook for an additional
minute, or so. Remove the skillet from the heat and stir in the shredded
rabbit, tomatoes, green chiles, and corn.
Transfer to the prepared fry pan or baking dish and top with three-quarters
of a cup of the shredded cheese.
To make the topping, add the cornmeal, flour, baking powder, sugar and
salt to a mixing bowl. Whisk to combine. In a separate mixing bowl, whisk
together the milk, eggs and melted butter. Add the wet ingredients to the
dry and whisk until just incorporated. It's okay to have a few lumps.
Pour the batter over the filling, top with remaining cheese and bake for 40
minutes, or until the cornbread topping is set & the filling is bubbling. Let
it cool for about 10 minutes and serve.