Welcome to the Texmex lovers dream. This is by far one of my favorite recipes that I have ever created. The chile and red sauce bottom, the fluffy cornbread top, the roasted chile rellenos and monterey jack. There are no words--other than DE-LISH! I used Bloody Butcher dent corn from Barton Springs Mill and love this heirloom corn for its flavor and its color. It is a red corn and it bakes into this beautiful light burgundy color. I have a code: "Michal10" if you want to try it out!
Chili Rellano Cornbread Pie
serves 6-8
Ingredients:
Filling
1 lb ground beef
1/2 white onion - diced
1 tsp salt
1/2 tsp pepper
1 -15oz can organic chili beans
1 - 15 oz can red enchilada sauce
Cornbread 200g dent corn ( 1 cup)
100g unmilled soft wheat grain (1/2 cup)
3 tbsp honey
2 tsp salt
1 1/2 tsp baking powder
2 eggs
4 tbsp melted unsalted butter
1/2 cup milk
1 - 14.75 oz can of creamed corn
Topping
1 - 7.6oz can roasted poblano peppers
6 oz shredded monterey jack cheese ( 1 1/2 cups)
Directions:
In a large cast iron skillet, cook the ground beef and onion together on medium high heat. Sauté until the meat is cooked through. Add the salt and pepper and combine. Add the chili beans and red enchilada sauce to the skillet, stir to combine, and turn the heat off. Spread the mixture evenly on the bottom of the skillet.
Preheat the oven to 350 degrees.
Mill the dent corn and soft wheat into a fine flour. Add the eggs, milk, honey, and creamed corn to a large mixing bowl and combine. Add the salt, baking powder, and all the flour to the bowl. Add the butter last and mix until well combined.
Pour the cornbread batter on top of the meat mixture and spread it out evenly. Top the batter with the roasted poblano peppers. Layer the cheese on last.
Bake for 28-30 minutes until the cornbread is set.
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