Name: Skillet cornbread with beef and bean chilli
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: Cornbread; 1 1/4 cup (220g) fine instant polenta; 3/4 cup (110g) self-raising flour; 1 teaspoon bicarbonate of soda (baking soda); 1 1/2 cup (375ml) buttermilk; 100 gram butter, melted; 2 eggs; 1 cup (140g) corn kernels; 80 gram feta, crumbled coarsely; 2 green onions, sliced thinly; 1 green chilli, seeded, sliced thinly; 1 1/2 tablespoon olive oil; 1 medium red onion (170g), sliced thinly; 4 clove garlic, crushed; 800 gram minced (ground) beef; 1 tablespoon each ground cumin, coriander and smoked paprika; 1/2 teaspoon ground chilli; 400 gram canned kidney beans, rinsed, drained; 2 cup (500ml) passata (sieved pureed tomato); 1/2 cup (125ml) chicken stock; 1 1/2 tablespoon red wine vinegar; 2 tablespoon fresh coriander sprigs

Ingredients

Cornbread

1 1/4 cup (220g) fine instant polenta

3/4 cup (110g) self-raising flour

1 teaspoon bicarbonate of soda (baking soda)

1 1/2 cup (375ml) buttermilk

100 gram butter, melted

2 eggs

1 cup (140g) corn kernels

80 gram feta, crumbled coarsely

2 green onions, sliced thinly

1 green chilli, seeded, sliced thinly

1 1/2 tablespoon olive oil

1 medium red onion (170g), sliced thinly

4 clove garlic, crushed

800 gram minced (ground) beef

1 tablespoon each ground cumin, coriander and smoked paprika

1/2 teaspoon ground chilli

400 gram canned kidney beans, rinsed, drained

2 cup (500ml) passata (sieved pureed tomato)

1/2 cup (125ml) chicken stock

1 1/2 tablespoon red wine vinegar

2 tablespoon fresh coriander sprigs

Method

1.Make cornbread: Preheat oven to 200°C. Butter a 25cm top, 18cm base, ovenproof frying pan, dust with a little of the polenta. Combine dry ingredients in a large bowl; season. Whisk buttermilk, butter and eggs in a jug. Whisk buttermilk mixture into dry ingredients; stir in corn, fetta, onion and chilli. Pour into frying pan; bake for 20 minutes or until golden and cooked through.

2.Meanwhile, heat oil in a large saucepan over medium-high heat, add onion and garlic; cook, stirring, for 2 minutes or until onion softens. Add mince and spices; cook, breaking mince up with a wooden spoon, for 2 minutes or until browned. Add beans, passata and stock, reduce heat to low; cook for 15 minutes or until mince is cooked through and mixture is thickened slightly. Add vinegar; season to taste.

3.Top chilli with coriander; serve with cornbread, and slices of avocado, if you like.

We made this beef & bean chilli a mild ‘family friendly’ dish, meaning there is only a hint of chilli for any children, or adults, who don’t like the heat. If you want a bit of a chilli kick, feel free to add more. You can use fresh, frozen or canned corn kernels for the cornbread. You could also make the cornbread in a 22cm springform pan instead of a frying pan (skillet). The chilli and cornbread can be made a day ahead and reheated, or can be frozen for up to 1 month. You could also serve the chilli topped with 1 coarsely chopped medium avocado, sour cream and lime wedges. This recipe is fast to prepare, however the cooking time is a little longer than some of our other recipes. To speed things up, swap the cornbread with rice or tortillas.
Note

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