Black Bean Chili With Cornbread Crust

• 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

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

oil, garlic, onion, black beans, tomatoes, mexicorn, tomato sauce, chili powder, oregano, cumin, salt, cinnamon, cayenne, topping, flour, cornmeal, sugar, salt, baking powder, baking soda, cheddar cheese, egg, buttermilk, butter

Taken from www.food.com/recipe/black-bean-chili-with-cornbread-crust-441361 (may not work)