Your Next Winter Favorite is Here
Chili Cornbread Pot Pies
In a skillet over medium-high heat, brown ground meat and drain excess fat.
Add tomato sauce and kidney beans, undrained, and chili seasoning. Bring to a boil.
Cover and reduce heat to medium-low. Simmer about 10 minutes, stirring occasionally.
Heat oven to 375°F. Combine cornbread mix, milk, oil and egg until well-blended.
Spoon 1 cup of chili into four 8 oz ramekins or ceramic coffee mugs.
Spoon 1/3-1/2 cup cornbread batter evenly over each ramekin and place on a baking sheet.
Bake until cornbread in cooked all the way through, about 18-22 minutes.
Serve immediately with cheese, sour cream and green onions.