1 carrot, peeled, grated
½ onion, diced
140 gms cheddar cheese, cubed
250 gms beef mince
3 cloves garlic, minced
1 long red chill, sliced
1 chorizo sausage, sliced
3 rashers bacon, cubed
1 bunch basil, picked
2 sprigs rosemary
1 400gms can cannellini beans
2 tbsp. maple syrup
¼ cup worcestershire sauce
2 tbsp hoisin sauce
1 cup passata
¼ cup olive oil
¾ cup corn meal
1 cup milk
1 cup corn kernels
1 cup self raising flour
To make the corn bread, in a large bowl, mix together corn meal and flour.
Pour in the milk and eggs, whisk until smooth.
Stir through the corn kernels and set batter aside.
To make the beans, heat the olive oil in a heavy based pan.
Add onion, garlic, bacon and chorizo and chilli and saute for 2 – 3 minutes or until onions begin to soften.
Break up mince into pan. Season with salt and pepper.
Add rosemary, carrot, basil and cannellini beans. Cook for another minute.
Pour in maple syrup, wosterschire sauce, hoisin and passata.
Reduce to a simmer for 5 minutes.
Remove from heat and pour into a prepared baking dish.
Dot in blocks of cheese and top with cornbread batter.
Place dish on a baking tray to avoid spills.
Transfer to a preheated 180 oven for 30 minutes or until cornbread is golden brown.