Your Next Winter Favorite is Here
Chili Cornbread Pot Pies
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.
