I remember having a similar meal as a child: cornbread baked on top of traditional chili, with a little cheese.
Well, we are kind of done with beans at the moment. We stocked up for the corona-quarantine and we’re really not ready to go back. But, we’re still ready to load up on veggies, and Brian will never turn down meat. (Oh, and we all know that I could live off a diet of cheese and wine). So, here it is: Pork Veggie Chili Corn Pie.

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Pork Veggie Chili Corn Pie

Base:
2 lbs. pork
1 lb. mixed veggies (frozen is fine – corn, green beans, and carrots)
sea salt and pepper
1 Tbs. chili powder mix
1 tsp. ground cumin seeds
1 cup catsup
2 cups shredded Mexican style cheese

Cornbread:
1 cup cornbread
1 cup all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup butter, melted
1/3 cup brown sugar
2 Tbs. honey
1 large egg
1 cup buttermilk

Preheat the oven to 375 degrees.

Brown the pork over medium heat in a large pot or skillet. Break down the meat into small chunks with the back of the spatula.
Add the frozen veggies, along with plenty of salt and pepper and the other seasonings. Stir, cover, and cook until the pork fat has rendered.
Just as the pork is about done cooking through, add the catsup and stir the mixture well.

Transfer the pork and veggie mixture to the bottom of a deep dish 9×9″ baking dish.
Top with the grated cheese.

Meanwhile, whisk together all the cornbread ingredients in a separate bowl.

Spread the cornbread batter over the top of the cheese and bake for about 40 minutes, until golden brown.

Cool for several hours before slicing and serving.