Spicy Chili Cornbread Pie

Spicy Chili Cornbread Pie 

1 Tbs. olive oil
1 large shallot, minced
1 lb. 90% lean beef
14 oz. fresh tomatoes, chopped
14 oz. black beans, cooked (canned is fine, drained)
6 oz. fresh organic yellow corn (or frozen)
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. chipotle chili powder
2 large pinches sea salt
1/8 tsp. ground black pepper
1/4 cup red wine

6 oz. full fat sour cream
6 oz. sharp cheddar cheese, shredded

 

1/4 cup Kerrygold butter (4 Tbs.) 
1/2 cup whole milk yogurt
1/2 cup fresh (or frozen) organic white corn 
1 large egg 
1 1/4 cups yellow cornmeal
1 cup all-purpose flour 
1/2 cup granulated sugar 
1 Tbs. baking powder
1/2 tsp. salt

 

In a large Dutch oven, combine the olive oil and shallot and sauté until the shallot is golden brown. Add the beef, tomatoes, beans, and yellow corn. 

Cook until beef is browned, breaking up into small bits with the back of a wooden spoon. Add seasonings, as well as red wine. 
Cover and simmer for 30 minutes.

 

Meanwhile, preheat oven to 450 degrees.

 

Combine the sour cream and shredded cheese, stirring well, in a small bowl.

 

In a separate bowl, beat together the Kerrygold butter, yogurt, corn, egg, and sugar until creamy and smooth. Sift in the cornmeal, flour, sugar, baking powder, and salt. 

Stir until well combined.

Transfer the cooked chili into a large and deep square baking dish. 

Top with the mixture of sour cream and cheese.

Then, top with the cornbread mixture.

Bake, at 450 degrees, for about 40 minutes, until the cornbread crust is golden brown.

 

Cool 3-4 hours before slicing and then reheating to enjoy. 

 

Top with honey, if desired.