Spiced Beef Hotdish with jalapeño and cheddar cornbread dumplings

 Spiced Beef Hotdish with jalapeño and cheddar cornbread dumplings:

INGREDIENTS:

For the Spiced Beef Hotdish:

Stewing beef

1 Onion, chopped 

2 Carrots, chopped

2 cloves of garlic, peeled and minced

2 fresh jalapeños deseeded and finely chopped

1/2 cup Sultanas

1 tin Kidney beans, drained

1 tin Cannelini beans, drained

Tin chopped tomatoes 

Beef stock cube

1 cup water

1tbsp Baharat spice blend

For the Cornbread Dumplings:

Dry ingredients:

1 cup plain flour

1 cup fine cornmeal 

1/2tsp bicarbonate of soda

1tsp baking powder

Salt and pepper 

Flavour:

1-2 jalapeños deseeded and finely chopped

1/2 cup grated cheddar

Wet ingredients:

115g melted butter

2 medium eggs

1 cup Greek yogurt 

METHOD:

1. For the Spiced Beef Hotdish, chuck everything into a slow cooker and cook on low for 8hrs.
2. Preheat the oven to 180*C
3. While the oven is heating up make the cornmeal dumplings.
4. Put all the dry ingredients into a large bowl and mix up.
5. Add the flavour ingredients but reserve a little of the cheese to sprinkle on top.
6. Mix the flavour ingredients in so they’re well distributed. The flour coating these will help to prevent them from sinking to the bottom of the mixture in the oven.
7. Add the wet ingredients and mix till just combined.
8. Transfer the stew from the slow cooker to a large ovenproof dish, and top with scoops of the cornbread mixture. 
9. Sprinkle over the remaining cheese.
10. Bake for 20 mins till the cornbread is fluffy inside and crispy and golden outside.