Southwestern Chili with Skillet Cornbread

Preheat an oven to 400°F (200°C). Grease a 10-inch (25-cm) cast-iron fry pan.

To make the cornbread, in a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, cayenne and cheese. Make a well in the center.

In another bowl, whisk together the egg, buttermilk and melted butter until just blended. Pour the egg mixture into the well in the cornmeal mixture and fold gently until the batter is blended and no lumps remain.

Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center of the cornbread comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for about 15 minutes before serving.

While the cornbread is baking, make the chili: Season the beef with salt and pepper. In a Dutch oven over medium-high heat, warm the oil. Add the beef and cook, using a wooden spoon to break up any large pieces, until browned, about 10 minutes. Add the chili starter and water and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until thickened, 15 to 20 minutes.

To serve, ladle the chili into individual bowls and garnish with cilantro. Cut the corn bread into wedges and serve alongside. Serves 8.

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