Chili Pie

1 tbsp vegetable oil
1 small onion, finely chpped
2 cloves garlic, finely chopped
1 lb extra lean ground beef
1 1/2 tbsp chili powder
1 141/2 oz can diced tomatoes
salt
1 15oz can kidney beans, rinsed and drained
1 8oz box corn bread mix
1 larege egg
1/3 cup milk
1 cup grated sharp cheddar cheese

1. Preheat oven to 400'. Warm vegetable oil in a skillet over medium heat. Add onion and garlic; cook, stirring, until softened, about 3 minutes. Add ground beef and cook, stirring to break up meant, until no longer pink, about 5 minutes. Stir in chili powder, tomatoes and 1/2 tsp salt; cook mixture, stirring occasionally, until iquid is almost evaporated, another 5 minutes. Stir in beans and season to taste.

2. White chili is cooking, combine corn bread mix, egg, milk and cheese. Scrape chili into a 9 inch pie plate. Spread batter over chili. Bake until golden, 15-20 minutes. Let stand 5 minutes and serve.

Tips: You can use ground turkey or chicken instead of beef. Or use 2 more cans of beans instead of meat. For more of a bit, try pepepr jack cheese insetad of cheddar. Or add a dash of hot sauce to the meat mixture.

Hoecake Cornbread

2 cup plain enriched white cornmeal, sifted

2 1/2 cup water

1 tsp salt

oil



Mix the cornmeal, water, and salt; let it sit for a few mintues. Spray a flat hoecake skillet with nonstick cooking spray and drizzle with about 1 1/2 tbs oil. Preheat skillet over medium heat. Pour about 3 ladles of the batter on the skillet. The batter will sizzle and have a lacy appearance; if it looks too thick, add a bit of water. WHen the edges are slightly brown, carefully flip the hoecake over and cook until golden brown. Stir the batter and add oil to the pan before making your next hoecake.