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Honey Cornbread Crusted Spicy Chili Pie

Deborah Puette’s Honey Cornbread Crusted Spicy Chili Pie entry in the Sue Bee® honey Sweet Eats Recipe Contest!


Ingredients

  • ¾ pound ground round
  • 1 medium onion, chopped
  • 8 ounces refrigerated restaurant style jalapeno cheese dip
  • 1 cup canned black beans, drained
  • 1 cup salsa
  • 8.5 ounce can whole kernel golden corn, drained
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons chili powder
  • ¼ cup chopped fresh cilantro leaves, reserve
  • 9 sprigs of cilantro (with stems) for garnish
  • 1 teaspoon garlic powder
  • 1 cup of the shredded
  • 4 Mexican cheese blend
  • 1 ¾ cup yellow plain cornmeal
  • ½ teaspoon salt
  • 1 ½ teaspoons baking powder
  • 1 cup buttermilk
  • 3 tablespoons Sue Bee® Clover Honey
  • 2 eggs, beaten
  • 1 medium tomato, cored and sliced into 9 thin slices
  • 18 pickled jalapeno slices
  • 1 cup reduced fat sour cream

Directions

  • Preheat oven to 350 degrees.
  • In a large skillet, brown the beef until light golden and drain on paper towels. Wipe skillet clean.
  • Add chopped onion to skillet and sauté for 3 minutes. Return meat to skillet.
  • Stir in jalapeno cheese dip until melted. Turn heat off.
  • Stir in black beans, salsa, corn, cumin, chili powder, chopped cilantro, garlic powder, and shredded cheese until mixed.
  • Grease a 2 quart oblong or rectangular casserole dish.
  • In a medium mixing bowl, stir together the cornmeal, salt, baking powder, buttermilk, Sue Bee® honey, and eggs until mixed.
  • Spread half of the mixture evenly on the bottom of the dish. Spread the ground beef mixture on top of the cornbread mixture.
  • Spread the remaining half of the cornbread mixture on top of the beef mixture.
  • Bake on the bottom rack of the oven for 40 minutes or until crust is light golden.
  • Remove from oven and let stand 10 minutes. Each serving can be topped with a tomato slice, 2 jalapeno slices and a dollop of sour cream on the side.
  • Reserved sprigs of cilantro can be placed on plates as garnish.
  • Serve immediately.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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