CHILLI CORNBREAD PIE
If you have never tried cornbread before, then this recipe will blow you away!
Cornbread. A quick bread associated with the cuisine of Southern America. And if you like a little spice to your meals, then this is perfect for you to have a go at. Cooking cornbread and chilli beef together for a hearty and comforting dinner – made healthier with a few smart swaps of course!
This will please both the kids and adults and guess who’s favourite dish it is too….None other than Reese Witherspoon’s!
If you decide to give it a try, then don’t forget to tag us in on social media. If you want to see the full video then head on over to our YouTube channel.
Ingredients for the filling
500g 5% fat beef mince
1 large onion, chopped
1 green pepper, diced
1 red pepper, diced
2 cloves of garlic, crushed
2 tsp dried oregano
2 tsp ground cumin
1 tbsp chilli powder
400g tinned chopped tomatoes
300ml chicken or veg stock
2 tsp brown sugar
1 tbsp jalapeños
Small bunch coriander, finely chopped
to serve soured cream (optional)
Ingredients for the Cornbread Topping
200g plain flour
2 tsp baking powder
250ml Skimmed milk
100ml natural fat free yogurt
50g light butter, melted
Heat a large ovenproof pan and add some oil. Add the onion, peppers and garlic and cook on a low-medium heat for 5 minutes. Add the beef and stir until browned.
Tip in the oregano and spices, and cook for 2 minutes, then stir in the 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 coriander, and simmer for 5 minutes. At this point if you’re just using a frying pan you can tip the contents into a large ovenproof dish or if your pan is big enough use it for the next stage.
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 Eatlean Tasty Mature cheese and season. Spread over the chilli and decorate with red onion slices and jalapeños on.
Bake for 25-30 minutes or until risen and golden. Leave for 5 minutes before serving. Serve with extra jalapeños and soured cream.
|4 servings per recipe|
|Serving size||1/4 bowl|
|Amount per serving|