Chili Cornbread Pot Pies

Name: Chili Cornbread Pot Pies
Prep time: 10 min
Total time: 1 h
Yield: Four Pot Pies
Ingredients: Chili:; 1 lb Ground Beef, Turkey or Chicken; 2 8 oz cans Tomato Sauce; 1 15 oz can Kidney or White Beans; 1 packet Chili Seasoning (1.25 oz); Cornbread:; 1 box Krusteaz Honey Cornbread Mix; 2/3 cup Milk; 1/3 cup Vegetable Oil; 1 Egg; Toppings: Shredded Cheddar Cheese, Chopped Green Onions, Sour Cream

A Chili Cornbread Pot Pie topped with cheese, chives and sour cream in a small ramekin.

PREP

10 min

TOTAL TIME

1 hour

SERVINGS

Four Pot Pies

Chili:

1 lb Ground Beef, Turkey or Chicken

2 8 oz cans Tomato Sauce

1 15 oz can Kidney or White Beans

1 packet Chili Seasoning (1.25 oz)

Cornbread:

1 box Krusteaz Honey Cornbread Mix

2/3 cup Milk

1/3 cup Vegetable Oil

1 Egg

Toppings: Shredded Cheddar Cheese, Chopped Green Onions, Sour Cream

STEP 1

In a skillet over medium-high heat, brown ground meat and drain excess fat.

STEP 2

Add tomato sauce and kidney beans, undrained, and chili seasoning. Bring to a boil.

STEP 3

Cover and reduce heat to medium-low. Simmer about 10 minutes, stirring occasionally.

STEP 4

Heat oven to 375°F. Combine cornbread mix, milk, oil and egg until well-blended.

STEP 5

Spoon 1 cup of chili into four 8 oz ramekins or ceramic coffee mugs.

STEP 6

Spoon 1/3-1/2 cup cornbread batter evenly over each ramekin and place on a baking sheet.

STEP 7

Bake until cornbread in cooked all the way through, about 18-22 minutes.

STEP 8

Serve immediately with cheese, sour cream and green onions.

Made with Our

Box of Krusteaz Honey Cornbread and Muffin Mix.

Honey Cornbread & Muffin

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