Oven-Baked Cornbread Chili Casserole

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. Drain and rinse the beans. In the tray, combine the drained beans, guajillo sauce, mirepoix, spice blend, tomatoes, and tomato paste. Season with salt and pepper. Add 1/2 cup of water to the tray. Stir to thoroughly combine. Tightly cover the tray with foil and bake 10 minutes. Leaving the oven on, remove from the oven.

Meanwhile, in a bowl, combine the egg, cornbread mix, and 2 tablespoons of water; season with salt and pepper. Stir until just combined.

Carefully remove the foil. Evenly top with the cheese. Top with 4 equal-sized dollops of the batter. Press as much of the pepper as you'd like into the batter, depending on how spicy you'd like the dish to be. Return to the oven and bake, uncovered, 8 to 10 minutes, or until the cornbread is cooked through and the chili is thickened. Remove from the oven. Serve the baked tray topped with the sour cream. Top the cornbread with the honey (kneading the packet before opening). Enjoy!