Smoky Chili Cheese Cornbread Bake

Ingredients

For 6. Remove wax, rind or inedible casing before grating cheese. Cup measurements are approximate; use the weights for best consistency.

• 150 g (1 cup) fine cornmeal
• 125 g (1 cup) all-purpose flour
• 1 tbsp baking powder
• ½ tsp fine salt
• 2 tbsp sugar
• 240 ml (1 cup) milk
• 2 eggs
• 75 g (⅓ cup) butter, melted and cooled slightly
• 1 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, finely chopped, optional
• 1 can black beans, 400 g (14 oz), rinsed and thoroughly drained
• 150 g (1 cup) corn, drained
• 1 tsp smoked paprika
• ½ tsp mild chili powder
• 200 g (7 oz) Smoked Chili, grated and divided

How to make it

1. Prepare the dish. Heat the oven to 200°C (400°F), conventional oven. Grease a 23 cm (9 inch) square baking dish.
2. Cook the filling. Heat oil in a skillet. Cook onion and pepper for 5–7 minutes. Add optional jalapeño, beans, corn, paprika and chili powder. Cook for 2 minutes, then remove from the heat.
3. Mix the batter. Combine cornmeal, flour, baking powder, salt and sugar. Whisk milk, eggs and melted butter separately. Fold wet into dry just until combined.
4. Build the layers. Spread half the batter in the dish. Add the vegetable filling and 150 g cheese. Spoon the remaining batter over the top and scatter with the last 50 g cheese.
5. Bake and rest. Bake for 25–35 minutes, until the cornbread is set and a skewer through a bread section comes out without wet batter. If the top browns too quickly, cover loosely with foil. Rest for 10 minutes before cutting.