Chili Cornbread Skillet Pie Recipes

Steps:

• Preheat the oven to 425°F (220°C).
• Make the chili: Heat the olive oil in a 4-quart cast iron skillet over medium-high heat. Add the onion and cook for 3-4 minutes, or until soft and browned. Add the garlic and jalapeño, and sauté for another minute, until fragrant.
• Add the ground beef and cook for 5-7 minutes, until cooked through and browned. If there is a large amount of excess oil, spoon out of the skillet and discard.
• Stir in the tomato paste, diced tomatoes, kidney beans, chili powder, cumin, cinnamon, oregano, salt, and water, and bring to a simmer. Simmer for 10 minutes.
• Meanwhile, make the cornbread batter: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
• In a liquid measuring cup or medium bowl, whisk together the milk, eggs, and vegetable oil.
• While whisking continuously, slowly pour the wet ingredients into the dry ingredients and stir just until everything is moistened.
• Remove the chili from the heat and sprinkle the shredded cheese evenly across the surface.
• Pour the cornbread batter over the chili and cheese, and spread evenly all the way to the edges of the pan.
• Bake for 25 minutes, or until the cornbread is golden brown on top. Remove from the oven and let rest for a few minutes before serving.
• Scoop the chili and cornbread into bowls and garnish with cilantro.
• Enjoy!

Steps:

• Heat a large skillet.
• Brown ground beef.
• Add garlic, onion, green pepper, chili powder and cumin.
• Add tomato sauce and chili beans.
• Cook for 10 minutes and top with cornmeal topping.
• Preheat oven to 350 degrees F.
• For the topping------------.
• Combine cornmeal, sugar and salt in a saucepan.
• Pour reserved corn liquid into a measuring cup and add enough water to make 2 3/4 Cups.
• Whisk liquid into cornmeal.
• Add corn.
• Stir over medium high heat until mixture is thick and starts to boil, about 10 minutes.
• Let cool for 15 minutes and mix in eggs.
• Spread on top of chili and bake for 40 minutes.