Cornbread Country Pie

Ingredients (filling)

¼ cup Vegetable oil

1 diced red bell pepper

1 diced banana pepper

1 diced onion

3 T. chili powder

3 T. double concentrate tomato paste

2 T. chicken bouillon paste.

2 T. minced garlic

1 T. dried oregano

8 oz. ground beef (I use 80/20)

15 oz. jar of black beans (drained and rinsed)

2 jalapenos (optional for heat)

Salt and pepper to taste

Ingredients (cornbread)

½ cup self-rising flour

1/ cup yellow cornmeal

1/3 cup sugar

1 ½ t. baking powder

1 t. salt

1 large egg

½ cup sour cream

4 T. melted butter.

4 oz. shredded sharp cheddar cheese

Instructions (filling)

Preheat oven to 375 degrees. In a large oven-proof skillet over medium heat add oil and cook ground beef (crumbling it), onions, red pepper, banana pepper, jalapenos, and garlic. Once cooked drain grease but leave mixture in skillet. Add all other ingredients from the filling list to the skillet and simmer on low 5-10 minutes. While the mix is simmering, in a mixing bowl mix all the ingredients for the cornbread mix. Mix well, but the batter will be grainy. Remove the filling from the stove and using a tablespoon or large scoop place cornbread mix on top of the filling. Place in oven and bake for 25 - 30 minutes or until cornbread is done. Let stand 5 - 10 minutes before serving.

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