Imagine cornbread cooked up on top of a southwestern stew. If that makes your mouth water, then keep reading. We’re making a summer chili of zucchini, summer corn, poblano peppers and black beans, plus just enough Pepper Jack cheese to make it melty and delicious. We’re topping everything with a cornbread batter that cooks in place, right on the stew. It’s totally delicious and we couldn’t stop eating it.
Chef’s Tip: We make this dinner in an oven-safe skillet to keep it a one-pot meal. If your skillet doesn’t go in the oven, just transfer the vegetable and cheese mixture to a casserole dish before adding the cornbread topping.
Ingredients
½ Cup Flour
½ Cup Cornmeal
1.5 tsp Baking Powder
1 Tbsp Brown Sugar
3 oz Diced Poblano Peppers
¼ Cup Diced Onion
2 oz Corn Kernels
8 oz Diced Zucchini
6 oz Black Beans, Rinsed & Drained
1 tsp Chili Powder
6 oz Dice Tomatoes
2 Tbsp Chopped Cilantro
1.5 oz Shredded Pepper Jack Cheese
1 Egg
¼ C Milk
Instructions
Preheat your oven to 450.
Heat 1 Tbsp olive oil in a large, oven-safe skillet over medium high heat. Add the poblano peppers and onions and ½ t salt and cook until soft, about 5 minutes. Add the zucchini, corn, chili powder and beans and cook for 5 more minutes. Add the tomato and cilantro and bring to a simmer. Remove the skillet from the heat and add the cheese, plus salt and pepper to taste.
While you’re waiting for the tomatoes to simmer, mix up the cornbread topping. Mix ½ Cup milk in a mixing bowl with 1 egg. Whisk it together, then add flour, cornmeal, baking powder and brown sugar and ¼ t salt. Stir until smooth.
Spread the cornbread batter over everything and bake until it’s golden, about 12 to 15 minutes.
That’s it. Enjoy!
Serves: 2
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