Ingredients
- Cornbread Cobbler:
- 2 lb (907 g) beef outside round oven roast
- 2 tbsp (25 mL) vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 celery stalk, diced
- 1 carrot, diced
- 2 tbsp (25 mL) chili powder
- 1 tsp (5 mL) dried oregano
- 1/4 tsp (1 mL) pepper
- 1 can stewed tomatoes with chili seasonings
- 1 can tomato sauce
- 1 can red kidney beans, drained and rinsed
- 1/4 cup (50 mL) chopped fresh coriander
- 1 cup (250 mL) all-purpose flour
- 1/2 cup (125 mL) cornmeal
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) buttermilk
- 2 tbsp (25 mL) butter, melted
- 1 egg
- 2 cups (500 mL) corn kernels
- 1 cup (250 mL) shredded Cheddar cheese
Preparation
Step 1
Cut beef into 1/2-inch (1 cm) cubes. In large shallow Dutch oven, heat oil over medium-high heat; brown beef cubes, in batches. With slotted spoon, transfer to bowl.
Add onion, garlic, celery, carrot, chili powder, oregano and pepper to pan; cook over medium heat, stirring, for about 5 minutes or until onion is softened.
Return beef and any accumulated juices to pan. Stir in tomatoes, tomato sauce and beans; bring to boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Stir in coriander.
Cornbread Cobbler: In bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, butter and egg; pour over flour mixture. Sprinkle with corn; stir just until combined. Spoon in 8 dollops over chili. Sprinkle with cheese.
Bake in 400°F (200°C) oven for 30 to 35 minutes or until topping is golden and no longer doughy underneath. Let stand for 10 minutes before serving.