recipe WEDNESDAY: Cornbread Chili Bake

Cornbread Chili Bake 

This recipe is a family favorite, one of those perfect fall dishes that is easy to throw together and enjoy! Experiment with your chili, seasonings and toppings till you get it just right!

• 1/2 pound ground bison (use any meat you prefer)
• 1 large chopped carrot
• 1/2 head chopped cauliflower florets 
• 1 chopped bell pepper
• 3 minced garlic cloves
• 2tspn ground cumin
• 2tbsp chili powder
• 3tbsp tomato paste
• 15oz kidney beans
•  sea salt and pepper to taste 

2c ground yellow cornmeal

1tspn kosher salt

1tspn baking soda

2tspn baking powder

1 egg, beaten

4tbsp melted butter

1.5c plain goat yogurt

4tbsp honey

Additional toppings: Sliced avocado, chopped cilantro or sour cream made from cream not milk. 

Preheat oven to 400. In a large pot combine all chili ingredients and cook thoroughly, season as desired. Once chili is done cooking, scoop into a 8x8 baking dish. In a large bowl, place the cornmeal, salt, baking soda and baking powder, and combine. In separate bowl, mix the egg, butter, yogurt and honey, and mix well. Combine wet and dry ingredients. Pour the mixture directly on top of chili.. Bake for 20-30 minutes  or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean.