Black Bean Chili With Cornbread Crust - cooking recipe

Ingredients

Chili
1/2 tablespoon oil
1 garlic clove, minced
1 jalapeno, minced (seeded if desired)
1/2 small onion, minced
1 (15 ounce) can black beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes
1 (11 ounce) can mexicorn
1 (8 ounce) can tomato sauce
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cayenne (or more depending on how hot you want the chili)
Cornbread Topping
3/4 cup flour
3/4 cup cornmeal
1 1/2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup cheddar cheese, shredded
1 egg
1 cup buttermilk
2 tablespoons butter, melted and cooled

Preparation

Preheat oven to 375 degrees.
Heat oil in a large skillet.
Add garlic, jalapenos, and onion and saute until soft. About 5 minutes.
Stir in remaining chili ingredients and bring to a boil.
Reduce heat and simmer for about 10 minutes until chili is thickened.
While chili is simmering, prepare cornbread.
Combine dry ingredients in a medium sized bowl.
Add cheese and mix well.
In a small bowl, combine wet ingredients and stir well.
Add to dry ingredients and stir just until combined.
Spray a 10X10 casserole dish with spray oil.
Pour chili in prepared dish.
Pour cornbread batter over top.
Bake 20 - 25 minutes until a toothpick inserted in the cornbread comes out clean.
Cool for about 5 minutes and serve with sour cream and salsa, if desired.