Chili Cornbread Casserole

Chili

• 2 tablespoons olive oil
• 1 1/4 pounds 90/10 lean ground beef
• 1 small yellow onion, chopped (about 3/4 cup)
• 3 tablespoons tomato paste
• 1 tablespoon finely chopped garlic
• 1 tablespoon chili powder
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1 (14.5-ounce) can diced fire-roasted tomatoes, undrained
• 1/2 cup chicken stock
• 2 teaspoons kosher salt, divided

Cornbread

• 1/2 cup fine yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons baking powder
• 4 ounces sharp Cheddar cheese, shredded (about 1 cup), divided
• 1/2 cup thinly sliced scallions, plus more for garnish
• 1 jalapeño, finely chopped, plus more for garnish (about 2 tablespoons)
• 3/4 cup whole buttermilk
• 1/4 cup unsalted butter, melted
• 1 large egg lightly beaten

1. Preheat oven to 425°F. Heat oil in a 10-inch cast-iron skillet over medium-high. Add beef and onions; cook, stirring often, until beef is browned and crumbly, 5 to 7 minutes.
2. Stir in tomato paste, garlic, chili powder, coriander, cumin, oregano and pepper; cook on medium, stirring constantly, until fragrant and ground beef is coated in tomato paste, about 1 minute.
3. Stir in beans, diced tomatoes, chicken stock and 1 teaspoon salt. Bring to a boil over medium-high, and cook 2 minutes. Remove from heat.
4. Stir together cornmeal, flour, sugar, baking powder, 1/2 cup Cheddar, scallions, jalapenos, and remaining 1 teaspoon salt in a medium bowl. Whisk in, buttermilk, melted butter, and egg, until fully combined. Pour batter over hot filling in skillet, spreading batter to edges of skillet. Top with remaining 1/2 cup Cheddar. Place skillet on a rimmed baking sheet.
5. Bake until topping is golden and firm, about 20 minutes. Let rest at least 5 minutes before serving.