Chili Cornbread Pot Pies

Name: Chili Cornbread Pot Pies
Prep time: 10 min
Total time: 60 min
Yield: 4 pot pies
Ingredients: CHILI; 1 lb Ground feef, turkey or chicken; 2 (8 oz) cans Tomato sauce; 1 (15 oz) can Kidney or white beans; 1 (1¼ oz) packet Chili seasoning; CORNBREAD; 1 box Krusteaz® Honey Cornbread Mix; ⅔ cup Milk; ⅓ 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.

Indulge in the ultimate comfort food with our Chili Cornbread Pot Pies! This delicious recipe combines a hearty chili filling packed with beans ground meat and spices topped with a golden layer of cornbread that bakes to perfection. Each bite is a delightful harmony of savory and sweet making it a satisfying meal for any occasion.

PREP

10 mins

TOTAL TIME

1 hr

SERVINGS

4 pot pies

CHILI

1 lb Ground feef, turkey or chicken

2 (8 oz) cans Tomato sauce

1 (15 oz) can Kidney or white beans

1 (1¼ oz) packet Chili seasoning

CORNBREAD

1 box Krusteaz® Honey Cornbread Mix

⅔ cup Milk

⅓ 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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