01 -
Prepare the chili at least 24 hours prior to baking, then refrigerate until thoroughly chilled and set.
02 -
Generously grease a 25 cm springform pan, ensuring the bottom and sides are well coated to prevent sticking.
03 -
In a large bowl, combine stone-ground cornmeal, fine corn flour, sugar, salt, and baking powder. In a separate bowl, whisk together eggs, melted butter, sour cream, and milk. Add wet ingredients to the dry mixture and fold gently until just combined.
04 -
Pour half of the cornbread batter into the prepared pan, spreading it evenly with a spatula.
05 -
Carefully spoon the chilled chili over the cornbread layer, spreading evenly while leaving a 1 cm border at the edge.
06 -
Spread the remaining cornbread batter over the chili, smoothing the surface to cover the filling completely.
07 -
Gently tap the pan on the counter several times to eliminate air bubbles and ensure even layers.
08 -
Place the pan in a preheated oven at 190°C and bake for 40 to 45 minutes, or until the top is golden brown and a skewer inserted into the cornbread comes out clean.
09 -
Let the pie cool in the pan for 10 minutes before removing the springform ring. Slice and serve warm.