Chili Pot Pie with Cornbread (Print Version)
# Ingredients:
→ Chili Ingredients
01 -
1 lb. ground beef
02 -
2 (8oz) cans tomato sauce
03 -
1 (15oz) can kidney beans
04 -
1 (1.25oz) packet of chili seasoning
→ Cornbread Ingredients
05 -
1/2 cup all-purpose flour
06 -
2 Tbsp. granulated sugar
07 -
3/4 cup finely ground cornmeal
08 -
1/2 tsp. salt
09 -
1/2 tsp. baking soda
10 -
2/3 cup buttermilk
11 -
1/4 cup canola oil
12 -
1 egg
→ Toppings
13 -
Shredded cheese
14 -
Sour cream
# Instructions:
01 -
Preheat oven to 375 degrees F.
02 -
In a skillet over medium-high heat, brown ground beef and drain excess fat.
03 -
Add tomato sauce and kidney beans, undrained, and chili seasoning. Bring to a boil and then cover.
04 -
Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.
05 -
Mix all dry cornbread ingredients in a medium sized bowl.
06 -
Stir together wet ingredients and mix into the dry ingredients.
07 -
Spoon 1 cup of chili into four 9oz. ramekins. Spread 1/2 cup of the cornbread batter evenly over each ramekin, and place on a baking sheet.
08 -
Bake until cornbread is cooked all the way through, about 20-25 minutes.
09 -
Serve immediately with cheese and sour cream.
# Notes:
01 -
You can make the chili ahead of time and store it in the refrigerator for up to 2 days before assembling and baking.
02 -
If you don't have buttermilk, you can make a substitute by adding 2 teaspoons of vinegar or lemon juice to regular milk and letting it sit for 5 minutes.