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

Chili Cornbread Pot Pies

Prep time: 10 mins
Total time: 1 hr
Servings: 4 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 (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

Directions

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.