Chilli Cornbread Pie Recipe | olivemagazine

Chilli Cornbread Pie Recipe

500g beef mince
1 large onion
chopped
1 green pepper
diced
1 red pepper
diced
2 cloves garlic
crushed
2 tsp dried oregano
2 tsp ground cumin
1 tbsp medium or hot chilli powder
1 tsp celery salt
(optional)
1 tbsp tomato purée
400g tin chopped tomatoes
300ml chicken stock
(any kind) 2 tsp brown sugar
3 tbsp of chopped jalapeños (fresh or pickled)
plus extra to serve
a small bunch coriander
finely chopped
to serve soured cream

CORNBREAD TOPPING

100g instant polenta
200g plain flour
2 tsp baking powder
2 eggs
250ml whole milk
100ml natural yogurt
50g butter
melted
175g red leicester or mature cheddar
grated

Method

step 1
Heat a large, non-stick pan. Crumble in the beef and season. Cook, breaking up the meat, until browned all over and crisp at the edges.
step 2
Add the onion, peppers and garlic, stir and cover, then cook on a low-medium heat for 10 minutes. Add the oregano and spices, and cook for 2 minutes, then stir in the tomato purée, tomatoes, chicken stock and sugar. Bring to a boil then turn down and simmer for 20 minutes until thickened but still saucy. Add ¹/2 the jalapeños and coriander, and simmer for 5 minutes. Tip into a large ovenproof dish.
step 3
Heat the oven to 190C/fan 170C/gas 5. To make the cornbread, beat together the polenta, plain flour, baking powder, eggs, milk, yogurt and melted butter. Stir in the cheese, the rest of the jalapeños and coriander, and season. Spoon on top of the chilli. Bake for 25-30 minutes or until risen and golden. Leave for 5 minutes before serving. Serve with extra jalapeños and soured cream.