Skillet Cornbread and Black Bean Chilli

Chilli

• 1 tbsp Vegetable oil
• 1 medium Yellow onion
• 1 medium Red pepper
• 2 tsp Ground cumin
• 2 tsp Smoked paprika
• 400 g Canned chopped tomatoes
• 800 g Canned black beans
• 200 ml Water
• 1 tsp Fine sea salt
• ½ tsp Black pepper

Cornbread topping

• 160 g Cornmeal
• 120 g Plain flour
• 2 tsp Baking powder
• 1 Egg
• 240 ml Buttermilk
• 2 tbsp Vegetable oil
• 100 g Cheddar cheese
• 10 g Fresh coriander

1. Heat the oven to 200°C (390°F). Finely chop the onion and dice the red pepper.
2. Heat 1 tbsp vegetable oil in a large ovenproof cast-iron frying pan over a medium heat. Add the onion and red pepper with a pinch of the salt and cook for 6 to 8 minutes, stirring, until softened and starting to colour.
3. Stir in the cumin and smoked paprika and cook for 30 seconds until fragrant. Add the tomatoes, black beans and water, then bring to a gentle simmer and cook for 10 to 12 minutes until thick and spoonable; season with the remaining salt and the black pepper.
4. Meanwhile, in a mixing bowl whisk together the cornmeal, plain flour and baking powder. In a second bowl whisk the egg, buttermilk and 2 tbsp vegetable oil, then stir into the dry ingredients just until combined.
5. Stir most of the cheddar into the batter, reserving a small handful for the top. Spoon the cornbread batter over the hot chilli and gently spread it to the edges, then scatter over the reserved cheddar.
6. Bake for 18 to 22 minutes until the cornbread is golden and a skewer inserted into the topping comes out clean. Rest for 5 minutes, then roughly chop the coriander and scatter it over the top before serving straight from the pan.

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