Add in onion and saute for 3-5 minutes, or until onion is softened.
Add leftover meat to skillet, along with beans, seasonings, garlic, and tomato puree. Saute until the mixture is warmed through, about 5-7 minutes.
Spread out meat mixture in 2-quart casserole. Top with shredded cheese if desired.
Mix together the dry ingredients for the cornbread. Add the milk, eggs, hobey, and yogurt/sour cream to the flour and mix until just combined.
Dollop the cornbread batter over the top of the casserole and spread to cover.
Bake uncovered for 45 minutes until bread is golden brown.
Feel free to use any leftover chili as the base for this tamale pie. If it is too liquidy, drain off some of the liquid and top with the cornbread topping.Leftovers will store in the refrigerator for up to 3-4 days in an airtight container.