Chili-Cornbread Pie

I rarely serve chili without wedges of cornbread hot from the oven. This casserole combines the two and only makes use of 1 pan. Resist the urge to eat this straight from the oven, for the topping benefits from a few minutes of soaking time over the hot chili.
By / Photography By Brooke Allen | August 24, 2015

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 1 green bell pepper, seeded and diced
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 2 tablespoons chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cayenne pepper, optional
  • 2 tablespoons tomato paste
  • 1 pound 85% lean ground beef
  • 1 (14½-ounce) can diced fire-roasted tomatoes
  • 1 (15½-ounce) can pinto beans, rinsed and drained
  • Coarse salt and freshly ground black pepper
  • 1½cups grated cheddar cheese
  • ¾ cup all-purpose flour
  • ¾ cup fine yellow cornmeal
  • 2 tablespoons sugar
  • 1½ teaspoons baking powder
  • 1 cup buttermilk
  • 2 large eggs, lightly beaten
  • 2 tablespoons unsalted butter, melted

Instructions

Heat oven to 400°. Heat oil in a large cast-iron or ovenproof skillet over medium-high heat. Add onion, pepper and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add chili powder, cumin, oregano, cayenne and tomato paste; cook, stirring, 30 seconds.

Add beef and cook, breaking up with the back of a spoon, until no longer pink, about 5 minutes. Add tomatoes with their juices and beans, bring to a boil and cook 2 minutes. Remove from heat and season with salt and pepper. Sprinkle with half of the cheddar cheese.

To make the topping: Whisk together flour, cornmeal, sugar, 1½ teaspoons salt and baking powder in a large bowl. Whisk in buttermilk, eggs and butter. Spoon mixture over top of filling, spreading to edges of pan. Sprinkle with remaining ¾ cup cheddar cheese. Bake until a tester inserted in topping comes out clean, about 20 minutes. Let rest 10 minutes before serving.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 1 green bell pepper, seeded and diced
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 2 tablespoons chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cayenne pepper, optional
  • 2 tablespoons tomato paste
  • 1 pound 85% lean ground beef
  • 1 (14½-ounce) can diced fire-roasted tomatoes
  • 1 (15½-ounce) can pinto beans, rinsed and drained
  • Coarse salt and freshly ground black pepper
  • 1½cups grated cheddar cheese
  • ¾ cup all-purpose flour
  • ¾ cup fine yellow cornmeal
  • 2 tablespoons sugar
  • 1½ teaspoons baking powder
  • 1 cup buttermilk
  • 2 large eggs, lightly beaten
  • 2 tablespoons unsalted butter, melted
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