Chili Pot Pie with Cornbread
Description
Baby it's cold outside! These pot pies will warm you up and satisfy your hunger. Even better, they are delicious.
Ingredients
Chili:
1 lb. ground beef
16 oz. canned tomato sauce
15 oz. can kidney beans, undrained
1.25 oz. chili seasoning packet
Cornbread:
1/2 c. all-purpose flour
2 T. sugar
3/4 c. finely ground cornmeal
1/2 t. salt
1/2 t. baking soda
2/3 c. buttermilk
1/4 c. canola oil
1 egg
Toppings:
shredded cheese of choice
sour cream
Directions
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Preheat oven to 375 degrees.
In a skillet over medium-high heat, brown ground beef; discard excess fat.
Add tomato sauce, kidney beans and chili seasoning; bring to a boil; cover.
Reduce heat to medium-low; simmer for about 10 minutes, stirring occasionally.
Mix all dry cornbread ingredients in a medium sized bowl; in a separate bowl, stir together wet ingredients; mix wet ingredients into the dry ingredients.
Spoon 1 c. chili into each of four 9 oz. ramekins; spread 1/2 c. cornbread batter evenly over each ramekin; place ramekins on a baking sheet.
Bake until cornbread is cooked all the way through, about 20-25 minutes.
Serve immediately topped with with cheese and dollops of sour cream.
4 servings.