Chili Pie with Green Chile and Cheddar Cornbread Crust

Ingredients: 1 tablespoon Baking Powder,3 tablespoons Butter, melted,14 ounces can Cannelini Beans, drained & rinsed,14 ounces can Diced Tomatoes,1 tablespoon Chile Powder, plus more for sprinkling over top,Pinch of Cinnamon,1 cup Cornmeal,1/2 teaspoon Cumin,2 Eggs,3 cups (12 ounces) Extra Sharp Cheddar Cheese, shredded,1 cup all-purpose Flour,1 cup Corn, frozen or canned (drained),5 cloves Garlic, minced,4 ounces can Green Chiles, diced,Sea or Kosher salt and Fresh Black Pepper,1 cup Milk,Pinch of Nutmeg,Olive oil for sauteing,1 teaspoon Oregano,1/2 teaspoon Paprika, smoked or regular,1/2 cup Sour Cream, plus more for serving,1/2 teaspoon Table Salt or 1 teaspoon Sea/Kosher Salt,1/2 cup water,2 teaspoons Worcestershire Sauce,2 large yellow onions, diced
Instructions:

1. In a large skillet saute onion in oil until soft and translucent, seasoning with salt and pepper.
2. Add garlic and saute until fragrant.
3. Remove 2/3 of the mixture from pan and set aside.
4. Add green chilies with their juices and saute for 2-3 minutes.
5. Remove and set aside in a separate bowl.In the same skillet brown ground beef, crumbling it as it cooks. When cooked through carefully drain grease.
6. Add the onion mixture, chili powder, Worcestershire, oregano, paprika, cinnamon, nutmeg, and water.
7. Mix thoroughly and continue cooking over medium-low heat as you add the tomatoes with juices, the beans and corn.
8. Mix well and cook for 3-4 minutes.Preheat oven to 400 degrees and grease a 9×13 inch casserole dish.
9. Pour the meat mixture in and spread evenly over bottom.
10. Sprinkle two cups of the cheese over top.In a large bowl combine the flour, cornmeal, baking powder and salt.In a separate medium bowl whisk the eggs, milk, butter and sour cream.
11. Add this mixture to the dry mix and stir together.
12. Add the onion/green chile mixture and the remaining cup of cheese. Stir in.
13. Pour over top of the meat mixture.
14. Spread evenly.
15. Sprinkle Chile powder over top.
16. Bake 25-30 minutes or until a toothpick comes clean from center of cornbread.
17. Let set for 10 minutes before serving.

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