Chili Cornbread Skillet

Ingredients

• 1 Tbsp cooking oil
• 2 cloves garlic
• 1 yellow onion
• 1 jalapeño, optional
• 1 can fire roasted diced tomatoes
• 1 can tomato paste
• 3 15 oz. cans beans
• 1 Tbsp chili powder
• 1 tsp cumin
• 1/2 tsp oregano
• 1 tsp salt
• 1 cup water
• 1 cup shredded cheddar
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 large egg
• 1/4 cup cooking oil

Directions

1. Chop the onion into small pieces and finely mince the garlic. Cut the jalapeño down the middle, remove the seeds, then dice it. Warm the cooking oil in a large 4-quart oven-safe skillet, then add the onion, garlic, and jalapeño. Cook over medium heat until the onion has turned tender and see-through, about 5 minutes.
2. Drain the beans from their cans and tip them into the skillet. Add the tomato paste, diced tomatoes, chili powder, cumin, oregano, salt, and water, then give everything a good stir. Bring the chili to a simmer, and keep it bubbling gently while you put together the cornbread batter, stirring it now and then.
3. Start heating the oven to 425ºF. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt, stirring until the dry ingredients are thoroughly mixed. In another bowl, whisk the milk, egg, and oil. Add the milk mixture to the cornmeal mixture and stir only until the dry spots are gone.
4. Scatter the cheddar over the simmering chili. Gently pour the cornbread batter on top of the chili and cheese, then nudge it around until it covers the surface evenly.
5. Move the skillet into the fully heated oven and bake for 25 minutes, until the cornbread is golden on top. For serving, scoop through the cornbread into the chili underneath and spoon it onto a plate or into a bowl.