Beef Chilli Con Carne with Corn Bread and Honey

Steps

1. oven to 210oC. Line a baking dish with baking paper or grease with butter or oil (approx. 10cm x 10cm).
2. Whisk egg in a small bowl. Measure 1½ tablespoons of the whisked egg (approx. ½ the egg) and place in a medium bowl with butter and milk and whisk to combine. In another bowl, mix remaining dry corn bread ingredients.
3. Add wet mixture to bowl with dry mixture and fold until flour is just moistened and ingredients are combined (batter will be lumpy). Pour batter into prepared dish and cook for 20–24 minutes, or until cooked through.
4. Heat a drizzle of oil in a heavy-based fry-pan on high heat. While pan heats up, dice onion 1cm, grate carrot and roughly chop garlic.
5. Add onion, carrot and garlic to pan with veggies and cook for 2–3 minutes, until starting to soften. Add chilli spice mix and mince and cook for about 4 minutes, breaking up with a wooden spoon as it cooks.
6. Reduce heat to medium. Add corn, kidney beans, passata, tomato paste, vinegar, stock, salt and courgette and simmer for 5–7 minutes or until reduced slightly. Remove corn bread from dish and slice 2cm.
7. Serve beef chilli con carne into bowls and top with grated cheese and a dollop of sour cream (if using). Sprinkle over coriander and a pinch of chilli flakes (if using). Serve one slice of corn bread per person and spread with a little butter and a drizzle of honey (if using). Dip corn bread into beef chilli con carne.