Cornbread-And-Chili Pie

By courtneyepowell

Ingredients

• FILLING
• 2 tablespoons safflower oil
• 1 onion, minced (about 1 1/4 cups)
• 2 carrots, cut into a 1/4-inch dice (about 1 cup)
• 4 cloves garlic, minced (about 2 tablespoons)
• Coarse salt
• 2 tablespoons chili powder
• 2 tablespoons tomato paste
• 2 pounds 85 percent–lean ground beef
• 1 can (14.5 ounces) whole peeled tomatoes, chopped, juices reserved
• 1 can (15.5 ounces) pinto beans, rinsed and drained
• TOPPING
• 3/4 cup all-purpose flour
• 3/4 cup fine yellow cornmeal
• 1 tablespoon sugar
• 1 1/2 teaspoons coarse salt
• 1 1/2 teaspoons baking powder
• 1 cup buttermilk
• 2 large eggs, lightly beaten
• 2 tablespoons unsalted butter, melted

Preparation

Step 1

STEP 1
Filling: Preheat oven to 400 degrees. Heat oil in a large ovenproof saute pan over medium-high heat. Add onion, carrots, and garlic, and season with salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add chili powder and tomato paste; cook, stirring, 30 seconds.

STEP 2
Stir in beef and cook, breaking up with the back of a spoon, until no longer red, about 5 minutes. Add tomatoes with their juices and beans, bring to a boil, and cook 2 minutes. Remove from heat.

STEP 3
Topping: Whisk together flour, cornmeal, sugar, salt, and baking powder in a large bowl. Whisk in buttermilk, eggs, and butter. Spoon mixture over top of filling, spreading almost to edges of pan.

STEP 4
Transfer to oven and bake until a tester inserted in topping comes out clean, about 20 minutes. Let rest 20 minutes before serving.