This skillet pie combines the essence of black bean chili and cornbread, with a layer of savory, spiced beans layered beneath golden cornbread, then baked in the style of shepherd’s pie. The bean layer is boldly seasoned, like chili peppers, but with less liquid, more like a sauté with lots of colorful kale leaves and sweet peppers. Made with healthy oils and just enough honey to bring out the natural sweetness of cornmeal, our cornbread has a beautiful texture balance of medium-coarse cornmeal and soft whole grains. Topped with creamy sour cream or yogurt, a shower of cilantro and hot sauce, this dish boasts a striking, earthy flavor, but is actually quick and easy to assemble.
storage: Can be stored in the refrigerator for 4 days. Reheat gently in a 350 degree oven.
material
For cornbread topping
direction
Active: 30 minutes
|Total: 55 minutes
step 1
Place a rack in the center of the oven and preheat to 350 degrees.
Step 2
Make the chili beans: Heat oil in a 10-inch cast iron or other oven-safe skillet over medium heat until shimmering. Add onions and peppers and cook, stirring occasionally, until softened, about 5 minutes. Add kale, stir and cook until wilted, 2 to 3 minutes. Add the garlic and sauté for another 30 seconds until fragrant. Add tomato paste, chili powder, oregano, and salt and mix to combine. Add beans and water and mix. Bring to a boil and cook for 2 minutes, stirring to break up the beans slightly. Season with cayenne pepper if needed, depending on your preference and spiciness of chili powder. Remove from heat, taste and season with more salt if needed. Use the back of a spoon to smooth the top of the bean mixture.
Step 3
Make the cornbread topping: In a medium bowl, combine cornmeal, pastry flour, baking powder, and salt. In a separate medium bowl, combine milk, eggs, oil, and honey or agave. Add flour mixture to milk mixture and stir until just combined. Let the dough rest for 5 minutes to add moisture and thicken the dough slightly. Pour the batter over the beans and spread it evenly with a spatula.
Step 4
Bake for 16-20 minutes or until topping is set in center and lightly browned on top. Let rest for 5-10 minutes.
Step 5
To serve, divide into shallow bowls or plates and top with a little yogurt or sour cream, cilantro, and hot sauce.