Cornbread-Topped Chili Casserole
ACTIVE: 25 minutes TOTAL: 45 minutes
In this healthy casserole recipe—sometimes called tamale pie—the cornbread gets
crusty at the edges, thanks to a cast-iron skillet. For the best texture, use yellow cornmeal with a medium grind. Serve with lime wedges for a little extra tang.
4 tablespoons canola oil, divided
2 cups chopped onion
3 tablespoons chili powder
1 pound lean ground pork
2 cups diced zucchini
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 cups corn kernels, fresh or frozen (thawed)
1 14-ounce can diced tomatoes
1½ cups stone-ground cornmeal
¾ teaspoon baking powder
1 large egg
1 cup buttermilk
1. Preheat oven to 400°F.
2. Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add onion
and chili powder; cook, stirring, until starting to soften, about 2 minutes. Add pork, zucchini and ¼ teaspoon each salt and pepper and cook, stirring often, until the pork is no
longer pink, 4 to 5 minutes. Add corn and tomatoes with their juice and cook until heated
through, 3 to 4 minutes more. Remove from heat.
3. Meanwhile, whisk cornmeal, baking powder and the remaining ¼ teaspoon each salt
and pepper in a medium bowl. Whisk egg, buttermilk and the remaining 2 tablespoons
oil in another bowl. Stir the buttermilk mixture into the cornmeal mixture until combined.
Spread the batter over the pork and vegetables. Transfer the pan to the oven.
4. Bake until the cornbread is just cooked through, 15 to 20 minutes.
Calories 491, Fat 21g, (sat 4g), Cholesterol 92mg, Carbs 55g, Fiber 8g, Total sugars 12g,
Protein 28g, Sodium 670mg, Potassium 999mg, Folate 72mcg, Calcium 182mg.