White Bean Chili Cornbread Pie

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subheading: For the filling:

1 Tbs. grapeseed or other neutral cooking oil, or unsalted butter; plus more for the baking dish

1 cup fresh chorizo (about 9 oz.)

2 ribs celery, finely chopped

1 large onion, finely chopped

1 large bell pepper (any color), finely chopped

½ jalapeño pepper, seeded and finely chopped (about 1 Tbs.)

3 large cloves garlic, minced

3-½ Tbs. all-purpose flour

1 Tbs. plus 1 tsp. mild chile powder, such as Aleppo

1 Tbs. ground cumin

2 tsp. dried oregano

1 tsp. ground coriander

4 cups warm lower-salt chicken broth

1-½ cups coarsely chopped cooked chicken (about 7 oz.)

1 15-oz. can cannellini beans, drained and rinsed

1 cup fresh or frozen corn kernels

1 medium carrot, grated

Kosher salt and freshly ground black pepper

subheading: For the cornbread topping:

3-½ oz. (¾ cup) all-purpose flour

3-3/8 oz. (¾ cup) fine yellow cornmeal

1-½ Tbs. granulated sugar

2 tsp. baking powder

½ tsp. salt

1 cup milk

1 large egg

¼ cup grapeseed or other neutral cooking oil

1 cup frozen corn kernels, thawed and drained

Directions at finecooking.com

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