Cornbread Pot Pie – Now That’s Different

Welcome to Day Eleven of the Easter Season! It’s amazing what the Lord can accomplish when we stay focused on His grace and mercy.

As I’ve mentioned a few times now, the family farm is gone. My Dad and his wife have separated and filed for a divorce. It will be final sometime in June. They were married for 42 years. I love my father very much but have refused to take sides. I’m sure in some ways that might bother him. The daughter he raised from the time she was 9 years old is just as much my sister and the sisters I grew up with.

I struggled with Thanksgiving and Christmas. The holidays were different. For the first time in my life I understood what it was to be a child of divorce with two of everything and nothing the same. I thought Easter would be harder still. (You are never too old for Easter Egg Hunts on a farm). But God lifted my heart. He filled me with the joy of His resurrection and the belief that from shattered glass He forms new beauty. As I move through this Easter Season, I know that I am not alone. He walks with me always. And on those nights when I’m feeling particularity sad, He gave me a wonderful husband who quietly holds my hand and comforts my broken heart.

Let’s get in the kitchen, shall we? Cornbread was one of those things I loved growing up. Cornbread and Chili. It was a winter’s favorite. Now I know we are in the spring of the season. I’m just not ready to pack up my baggy sweaters. And I’m sure not ready to wait till the first leaves of fall to make this amazing Cornbread Pot Pie. The Cornbread in this recipe lacked baking powder or sugar, so it’s a bit thinner and much more “corny” than most breads. More along the lines of a Southern Skillet Bread than a Sweet Northern Cake. The original recipe didn’t include the flour that I threw in at the last minute. When I tasted the batter I didn’t like the gritty feel of the cornmeal on my tongue, so I added a little flour to smooth things out. Personally I’m glad I did – I like the results.

Enjoy and remember we are all His children.

Chili Cornbread Pot Pie
Chili
Cooking Spray as needed
3/4 Yellow Onion
1 lb Ground Beef
1 tablespoon New Mexican Red Chili Powder
1 teaspoon Cumin
1 teaspoon dried Oregano
1/2 teaspoon Garlic Powder
1/4 teaspoon Cayenne Pepper or to taste
2 (10 oz) cans Hot RoTel Tomatoes
1 (15 oz) can Whole Black Beans

Spray a large skillet with cooking spray. Place over medium heat. While the skillet warms, peel and dice three-quarters of an onion. Sauté onion in the skillet until translucent, about 4 minutes or so. Add ground beef, stir together and cook until the meat is browns, crumbled and nearly cooked through, about 8 minutes. Add spices and tomatoes. Rinse and drain black beans, add to the chili. Stir to blend well.

Reduce heat and simmer for flavors to fully develop. Meanwhile, make the cornbread.

Cornbread
1 large Jalapeño Pepper
1-1/4 cups Buttermilk
1 Egg
2 tablespoons Vegetable Oil
1-1/4 cups Yellow Cornmeal
1/2 cup Flour
3/4 teaspoon Salt
3/4 teaspoon Baking Soda
1-1/2 cups shredded Mexican Cheese

Heat oven to 400 degrees. Spray a 9-inch by 13-inch casserole dish with cooking spray, set aside.

Stem and thinly slice Jalapeño Pepper. Set aside.

In a bowl whisk together buttermilk, egg and oil. Add cornmeal, flour, salt and baking soda. Stir batter together until combined and smooth.

Transfer chili mixture to the prepared baking dish. Sprinkle Mexican Cheese Blend over the chili. Carefully pour cornbread batter evenly over the meat. Arrange Jalapeño slices on top.

Place Cornbread Pot Pie in the heated oven to bake until cornbread topping is cooked through and evenly browned, about 15 minutes. Serve and enjoy.

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God so love the world that He gave His only-begotten Son,
so that everyone who believes in Him might have eternal life.