Instructions: TO PREPARE CRUST: Blend the flour, cornmeal, sugar, baking powder, and salt in a large mixing bowl. In a separate bowl, stir together the egg, milk, and oil.

Mix into the dry ingredients until just combined. Cover and chill.

Cook the onion in oil for 10 minutes in a deep, heavy pot over low heat. Add garlic, chili powder, cumin, oregano, thyme, paprika, and pepper flakes. Cook, stirring, for 3 minutes.

Stir in the broth, lentils, and tomatoes; simmer 40 minutes. Add up to 1 cup of water if mixture becomes dry. Add the bell peppers and celery and simmer 15 minutes longer. (At this point, the chili can be cooled and refrigerated.)

Turn the chili into a 3-quart deep casserole. (Reheat first if refrigerated.)

Preheat the oven to 400 F. Drop the crust batter by spoonfuls over the chili.

Bake for 30 minutes or until a wooden pick inserted into the cornbread comes out clean.

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