Soak raisins in hot water 10 minutes.

Drain well.

Meanwhile, combine corn, milk, cream, basil and 1/4 teaspoon of the salt in a blender and process just until lightly blended.

Transfer mixture to a medium saucepan and bring to a boil over medium-high heat.

Reduce heat to medium and simmer, stirring occasionally, until thickened, about 12 minutes.

Meanwhile, in a large skillet, heat oil over medium-high heat.

Add beef, cumin and remaining 1/4 teaspoon salt and cook until browned, about 5 minutes.

Remove with a slotted spoon to a paper-towel-lined plate.

Add onion and carrot to the skillet and cook until browned and tender, adding 1/4 cup water halfway through cooking and stirring occasionally to release the browned bits, about 10 minutes.

Preheat the oven to 400°F.

Spread beef in an 8x8-inch baking dish.

Top with onion mixture, eggs and raisins.

Pour corn batter on top and spread evenly.

Bake 25 minutes.

Increase oven temperature to broil and broil about 5 minutes or until top is until golden brown.