CORNBREAD CHILLI PIE

vegetarian

Cornmeal is the basis of many dishes, from the Northern Italian speciality ‘polenta’ to this favourite of southern USA.

 

Serves 2

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped (or use a garlic press)
  • 2 hot chillies, finely chopped
  • 1 green pepper, diced
  • 400g (14 oz) can red kidney beans, drained
  • 400g (14 oz) can chopped tomatoes few drops of Tabasco or other hot chilli sauce
  • seasoning

For The Cornbread

  • 125g (4 oz) fine cornmeal
  • 1 tablespoon plain flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 egg, beaten
  • 6 tablespoons milk
  • 1 tablespoon olive oil

Method

  1. Preheat the oven to 220C,425F, Gas 7. Heat the oil and fry the onion, garlic, chillies and pepper for 5 minutes until softened. Add the kidney beans, tomatoes, Tabasco and season to taste. Bring to the boil and simmer for 10 minutes.
  2. Place the cornmeal, flour, salt and baking powder in a bowl and make a well in the centre. Add the egg, milk and olive oil and mix well together with a wooden spoon.
  3. Transfer the chilli mixture to a deep baking dish and spoon on top the cornbread mixture. Smooth the top with the back of a spoon and bake for 25 minutes until firm.