Cornbread-Topped Chili Casserole

Ingredients

• 4 tbsp canola oil, divided
• 2 cup chopped onion
• 3 tbsp chili powder
• 1 lb lean ground pork (see Tip)
• 2 cup diced zucchini
• 1/2 tsp salt, divided
• 1/2 tsp ground pepper, divided
• 2 cup corn kernels, fresh or frozen (thawed)
• 1 14-ounce can diced tomatoes
• 1 1/2 cup stone-ground cornmeal
• 3/4 tsp baking powder
• 1 large egg
• 1 cup buttermilk

Instructions

1. Preheat oven to 400 degrees F.
2. 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 1/4 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.
3. Meanwhile, whisk cornmeal, baking powder and the remaining 1/4 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.
4. Bake until the cornbread is just cooked through, 15 to 20 minutes.