Tamale Pie - Published

http://www.foodnetwork.com/recipes/food-network-kitchens/tamale-pie.html

1 - I was looking for ways of using up leftover chilli. How lovely to have found something that combines chilli and cornbread!
2 - I'm not sure about the amount of baking powder or, rather, I would like for the cornbread to puff up more. Maybe. I've changed the amount from 1 1/2 tsps to 1 whole Tbsp.

3 - I've now altered the cornbread topping recipe and it created a lovely light and crumbly crumb that's easy to fork through, without being dry. Here's hoping I can reproduce the effect next time!

4 - Success, all the way through EXCEPT that the topping was much thicker and therefore difficult to spread over the chilli. I will graduate it to Test 2 nonetheless, but with a suggestion to try and remedy this.

5 - Adding more liquid to get the right consistency to more easily spread the topping seemed to work just fine. I am keeping it at Test 2 until I make it again with these new instructions.

Start by either making a recipe of chilli, regular or vegetarian, or using up leftovers, at least 4 cups-worth. Put in a deep pan (I use a deep-dish pie pan).

4 cups of prepared chilli, pre-heated 

1 1/4 cups yellow cornmeal

6 Tbsps unsalted butter, melted

1 cup buttermilk (plain milk also works but is less flavorful)
3/4 cup all-purpose flour
1 Tbsp sugar
1 Tbsp 1/2 tsps baking powder
3/4 teaspoon baking soda
Kosher salt
2 large eggs, lightly beaten
1 1/2 cups (about 6 oz) grated sharp cheddar cheese (optional)

1. Make a recipe of chilli (or use leftovers and re-heat until piping hot).
2. Pre-heat the oven to 375F.
3. For the topping, melt the butter and add the cornmeal and the milk. Stirring constantly, bring the mixture to a slow boil, then reduce to a slow simmer, continuing to constantly stir, for about 5 minutes, then set aside for about 10 minutes. let it cool a bit (the time it takes to combine the dry ingredients is enough cooling time)
4. Whisk Mix together the cornmeal flour, sugar, baking powder, baking soda and 1/2 teaspoon salt.
5. In a separate bowl, whisk together the melted butter, buttermilk and eggs. Mix the dry into the wet, stirring thoroughly until the cornmeal crumbles into a fine crumb.
6. Stir the dry ingredients into the wet ingredients until incorporated; Crack in the eggs and beat to combine (then stir in the optional cheese). The mixture should be relatively liquid (or at least, it was last time); if it is too thick, add a bit of milk until it is just a little runny; this will make it easier to spread evenly.
7. Dollop the cornbread mixture over the piping hot chilli and smooth it into an even layer with the back of a spoon. 
8. Bake until the topping is golden brown, about 30 minutes. Let stand 10 minutes before serving.