Chilean Corn Pie (Pastel De Choclo)

1. Preheat oven to 375ºF. Heat the oil in a sauté/frying pan over medium flame. Add the onion and sauté until translucent. Stir in the garlic and sauté for another 1-2 minutes. Add the ground beef, paprika, cumin, oregano, salt and pepper and sauté, breaking up the meat, until the beef is just cooked through, 6-8 minutes.
2. Pour in the water or stock and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes until lightly thickened. Adjust seasoning, remove from heat and set aside.
3. Place the corn, cornmeal, cornstarch and sugar in a food processor and process until well pureed. With the blade running, add the milk a little at a time until the corn forms a thick batter. Season to taste with salt and pepper.
4. Melt the butter over medium-low heat in a large saucepan. Add the corn puree and cook, stirring constantly, until well thickened, about 5-8 minutes. Set aside.
5. Spread the beef mixture in a greased casserole dish. Top with the cooked corn puree and spread out evenly over the dish. Sprinkle the sugar over the corn topping.
6. Set the dish in the oven and bake for 30-40 minutes, or until bubbling and golden brown on top.

Variations

1. After placing the beef mixture in the casserole dish, add 2-3 sliced hard-boiled eggs. Then top with the corn puree.
2. Add 1/4 cup raisins and 1/4 cup chopped black olives to the simmering beef mixture.