Chili Cornbread Pie Comfort (Print Version)

# Ingredients:

→ Cornbread Batter

01 - 200 g stone-ground cornmeal
02 - 75 g fine corn flour
03 - 150 g full-fat sour cream
04 - 80 g unsalted butter, melted
05 - 2 large eggs
06 - 150 ml whole milk
07 - 12 g baking powder
08 - 5 g fine salt
09 - 25 g granulated sugar

→ Chili Filling

10 - 700 g well-seasoned chili, chilled until firm

# Instructions:

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.

# Notes:

01 - Ensure chili is well-chilled and set before layering to maintain clear separation of layers.
02 - Check the springform pan seal to prevent leaks during baking.
03 - For variation, stir grated cheese or diced jalapeños into the cornbread batter before assembling.
04 - Serve with traditional accompaniments such as shredded cheese, a dollop of sour cream, diced onions, or fresh jalapeños.