Skillet Chili Pie With Cornbread Topping

• 1 1/4 cups chopped onions
• 2 -3 fresh minced garlic cloves
• 1 small green bell pepper, chopped
• 1/2 - 3/4 lb lean ground beef
• salt and pepper
• 1 1/2 cups canned corn niblets, drained
• 3 teaspoons chili powder (or to taste)
• 1 teaspoon cumin
• 1/2 teaspoon sugar
• 3/4 cup water
• 1 (14 ounce) can pinto beans, drained
• 1 (14 ounce) can stewed tomatoes
• 1 (5 1/2 ounce) can tomato paste
• 1 (4 ounce) can chopped green chilies, drained
• CORNBREAD TOPPING
• 1/2 cup flour
• 1/2 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup buttermilk
• 1 egg white, s, ightly beaten

1. To make the chili: cook onion, garlic and green pepper with the ground beef in a large oven-proof skillet over medium heat until meat is browned and crumbly; drain VERY well.
2. Add in all remaining ingredients (except the topping ingredients); mix well and bring to a boil.
3. Cover and reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
4. Remove the skillet with the ground beef mixture from heat; set aside.
5. To make the corn bread topping: combine dry ingredients in a bowl.
6. In another small bowl, combine the egg white and buttermilk; add to the dry ingredients, stirring until moistened.
7. Spoon evenly over the gound beef mixture in the skillet.
8. Set oven to 400 degrees.
9. Bake for about 13-14 minutes, or until a toothpick inserted in the middle comes out clean.
10. Delicious!

onions, garlic, green bell pepper, lean ground beef, salt, corn niblets, chili powder, cumin, sugar, water, pinto beans, tomatoes, tomato paste, green chilies, topping, flour, yellow cornmeal, baking powder, salt, buttermilk, egg

Taken from www.food.com/recipe/skillet-chili-pie-with-cornbread-topping-128022 (may not work)