Ranch-Style BBQ Cornbread Pie

• 1 medium onion, chopped
• 1/4 cup vegetable oil
• Two 15-ounce cans Ranch Style Beans
• 2 cups chopped leftover cheater meat like pulled pork, beef brisket, chuck, or chicken
• 1 cup cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 3/4 cup milk
• 1 cup shredded Cheddar cheese
• 2 fresh jalapeno peppers, seeded and diced (optional)
• Shredded iceberg lettuce, chopped tomatoes, sliced green onions, diced avocado, and salsa

1. HEAT the oven to 400F.
2. Grease a 2-quart casserole with cooking spray.
3. COOK the onion in 2 tablespoons of the oil in a large skillet over medium heat until softened and lightly browned, 5 to 8 minutes.
4. STIR in the beans and the meat.
5. Cook until heated through, about 2 minutes.
6. Pour the mixture into the casserole.
7. COMBINE the cornmeal, baking powder, and salt in a medium mixing bowl.
8. Add the milk and remaining 2 tablespoons oil.
9. Stir in the cheese and jalapenos, if using.
10. POUR the cornbread mixture over the meat and beans.
11. Leave a few spots around the edges for the chili mixture to bubble through and for the steam to escape.
12. BAKE for 35 to 40 minutes, until the cornbread is lightly browned.
13. Serve with toppings as desired.
14. You can substitute 1 cup self-rising cornmeal mix for the cornmeal, baking powder, and salt.

onion, vegetable oil, beans, cheater, cornmeal, baking powder, kosher salt, milk, cheddar cheese, jalapeno peppers, tomatoes

Taken from www.epicurious.com/recipes/food/views/ranch-style-bbq-cornbread-pie-391407 (may not work)