My idea of comfort food is often quite different from that of others: Brussels sprouts, kale chips, almond butter…yes, it seems odd.
However, when I do think back to my childhood, I fondly remember Mom’s homemade cornbread. She made it with yogurt, something rather unique, and quite wonderful.
We often had tacos and chili on the weeknights. Thus, a Cornbread Chili Pie with a cheese shred reminiscent of a taco “topping” gives me warm fuzzies.

Oh, and by the way, the “tiara” pan seemed like a good idea to “house” the chili and cheese, but the pan got the best of me this time. Not exactly “quick release.”

Cornbread Chili Pie

Cornbread:
6 Tbs. butter, melted, plus butter for baking dish
1 cup cornmeal
3/4 cup all-purpose flour
1 Tbs. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
2 large eggs, lightly beaten
1 1/2 plain yogurt (NOT Greek – a runnier style)

Preheat the oven to 425 degrees. Lightly grease an 8-inch baking dish, or a tiara pan, if you’re daring.

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and sea salt.

In a separate bowl, mix together the eggs, yogurt, and butter. Pour the egg mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.

Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. 

Filling:
2 cups shredded “taco” cheese – cheddar and Jack, essentially
2 cups homemade chili (or your favorite store-bought version)

Top the warm cornbread with 1 cup of shredded cheese.
Top the cheese with warm chili.
Cover the chili with the last bit of the cheese.
Bake again for about 5 minutes, until all the cheese is melted and gooey.