After all the feasting in St Albans and Harpenden over the festive season it might be time to make some simple one pot foods. For this recipe there is no need to make cornbread and chili separately by using a cast iron skillet, this dinner recipe means both can be made at once, pie-style. It should only take about 15 mins to prepare and 40 mins to cook and serves 6.
What you will need:
1/4 c. vegetable oil
1 lb. soya mince or other mince of choice
1 large onion, finely chopped
2 medium bell peppers, seeded, chopped
2 cloves garlic, chopped
1 tbsp. chili powder
1/4 tsp. ground chipotle chili
1 can (14 oz.) fire-roasted diced tomatoes
1 can (14 oz.) kidney beans, rinsed and drained
1 can (14 oz.) fat-free refried beans
2/3 c. fine- to medium-ground cornmeal
2/3 c. all-purpose flour
1 tsp. baking powder
1 large egg
2/3 c. milk
2 serrano chiles, thinly sliced
Coriander for garnish
First preheat oven to 400°F then in an oven-safe 12-inch skillet, make your chili. Cook your mince of choice then to same skillet add onion and peppers; garlic, chili powder and chipotle chile. Stir in tomatoes, beans and 1/2 teaspoon salt. Cook 3 minutes or until mixture is hot then remove from heat.
Alongside this whisk cornmeal, flour, baking powder and 1/4 teaspoon salt. In separate bowl, whisk egg, milk and remaining 3 tablespoons oil; add to cornmeal, stirring to combine. Fold half of the serrano chilies into the batter before pouring the mixture over the chili mixture, spreading to cover and dotting the top with the remaining serranos.
Finally transfer the skillet to the oven and bake for 25 minutes or until toothpick inserted into topping comes out clean. Let stand 10 minutes. Garnish with cilantro. Enjoy.