Cornbread-Topped Chili Casserole

In this healthy casserole recipe—sometimes called tamale pie—the cornbread gets crusty at the edges, thanks to a cast-iron skillet. For the best texture, use yellow cornmeal with a medium grind. Serve with lime wedges for a little extra tang.

Ingredients

• 4 tablespoons canola oil, divided
• 2 cups chopped onion
• 3 tablespoons chili powder
• 1 pound lean ground pork
• 2 cups diced zucchini
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 2 cups corn kernels, fresh or frozen (thawed)
• 1 14-ounce can diced tomatoes
• 1 ½ cups stone-ground cornmeal
• ¾ teaspoon baking powder
• 1 large egg
• 1 cup buttermilk

Instructions

• Preheat oven to 400°F.
• Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add onion and chili powder; cook, stirring, until starting to soften, about 2 minutes. Add pork, zucchini and ¼ teaspoon each salt and pepper and cook, stirring often, until the pork is no longer pink, 4 to 5 minutes. Add corn and tomatoes with their juice and cook until heated through, 3 to 4 minutes more. Remove from heat.
• Meanwhile, whisk cornmeal, baking powder and the remaining ¼ teaspoon each salt and pepper in a medium bowl. Whisk egg, buttermilk and the remaining 2 tablespoons oil in another bowl. Stir the buttermilk mixture into the cornmeal mixture until combined. Spread the batter over the pork and vegetables. Transfer the pan to the oven.
• Bake until the cornbread is just cooked through, 15 to 20 minutes.

Tips

• To make your own lean option for ground pork, choose a lean cut, such as loin or tenderloin. Cut into pieces and then pulse in a food processor until uniformly ground (being careful not to overprocess, turning the meat into mush). Or ask your butcher to grind it for you.