Cornbread Topped Cast-Iron Skillet Chili
INGREDIENTS
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1 tablespoon vegetable oil
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1 1/2 pounds beef chuck, cut into 1/2-inch cubes
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Kosher salt and freshly ground black pepper
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3/4 cup fine cornmeal, plus 1 tablespoon for dusting beef
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3/4 cup all-purpose flour, plus 1 tablespoon for dusting beef
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1 tablespoon olive oil
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1 medium onion, finely chopped
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3 cloves garlic, sliced
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3 to 4 tablespoons chili powder
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2 teaspoons ground cumin
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3 cups low-sodium chicken broth
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Two 10-ounce cans diced tomatoes with chiles, drained
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One 14.5-ounce can kidney beans, drained and rinsed
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4 tablespoons sugar
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3/4 teaspoon baking soda
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1 large egg
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1/2 cup milk
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1/4 cup sour cream, plus more for serving
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3 tablespoons unsalted butter, melted
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3/4 cup (about 3 ounces) shredded Cheddar cheese
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