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To make the crust: add flour, cornmeal, sugar, baking powder, and salt into a mixing bowl; stir to blend. In another small bowl, stir together the egg, milk, and oil; mix into the dry ingredients just until combined; cover and chill. To make the chili: In a large pot, cook the onion in oil for 10 minutes over low heat. Add in garlic, chili powder, cumin, oregano, thyme, paprika, and pepper flakes; cook/stir for 3 minutes. Stir in chicken broth, lentils, and tomatoes; simmer 40 minutes; add up to 1 cup water if mixture becomes dry. Add in bell pepper, celery; simmer 15 minutes longer (at this point the chili can be cooled and refrigerated; recommended because it becomes more flavorful). Turn chili into a 3-quart deep casserole (reheat first if refrigerated). Preheat the oven to 400°; drop the Corn Bread Crust batter by spoonfuls over the chili. Bake for 30 minutes or until a pick inserted into the corn bread comes out clean.
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Domed stoneware baker traps steam for artisan crust at home
Baking steel for superior heat transfer — pizza, artisan bread
Cordierite pizza stone — absorbs moisture for crispy crust
Science-driven American baking — cookies, pies, cakes with precision
Pie-making master — crust technique, lattice, blind baking