Mexican Chili and Corn Bread Skillet Casserole

For the Chili

2 tbsp oil

1lb of pork or beef ground

1 med yellow onion, diced (1 cup)

1 cup sweet corn

1 1/2 cups of chopped kale

2 cloves garlic, minced

350 ml tomatoes canned or pasta sauce

1 1/2 tsp chili powder

1 tsp dried oregano

1/2 tsp salt

1 398 ml black beans, drain and rinsed

1 398 ml cannellini beans, drain and rinsed

For the Corn Bread topping

1 1/2 cups of cornmeal

1/2 c whole wheat flour or all purpose

1/2 tsp salt

2/3 cup milk

2 eggs

4 tbsp of oil

4 tbsp of honey

For each serving

1 tbsp of yogurt or sour cream

1 jalapeno pepper sliced or hot sauce

Let's put it together

Preheat oven 350 degrees

In a large cast iron or ovenproof skillet over medium heat, heat oil.

Add onions and garlic and simmer for 2 to 3 minutes. Add ground and cook until brown.

Stir in kale and corn and simmer for 2 to 3 minutes. Add salt, chili powder, oregano, pasta sauce and beans and simmer for another 2 minutes.

In a medium bowl whisk together cornmeal, flour, baking powder and salt. Add milk, eggs, oil, honey and combine. Let batter rest for 5 minutes to hydrates. Pour batter over bean mixture and spread it out evenly with a spatula.

Place skillet into oven and bake for 15 to 20 minutes until lightly browned on top. Let rest for 5 minutes and serve with toppings.