Chili w Corn Bread Topping


J White Harris Recipe

By J White Harris JWhiteH


Rating:
Serves:
2
Prep Time:
Cook Time:
Method:
Bake
Comments:

Corn bread is the perfect partner for canned chili in this easy warmer-upper for two.

Ingredients

1/3 lb
lean ground beef
1/4 c
chopped onion
1
(15 ounce) can chili
1/2 c
water
3/4 c
corn bread/muffin mix
3 Tbsp
2% milk
2 Tbsp
beaten egg
1/3 c
shredded cheddar cheese
1/4 c
frozen corn, thawed

Directions Step-By-Step

1
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2
Stir in chili and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour into two 2-cup baking dishes.
3
In a small bowl, combine the corn bread mix, milk, and egg. Stir in cheese and corn just until combined.
4
Spread batter evenly over chili. Bake at 400° for 15-18 minutes or until topping is golden brown.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Southern
Other Tag: Quick & Easy


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3 Comments

user
J White Harris JWhiteH
Dec 11, 2011
I think this could be made in muffin tins. It would be a smaller amount in each tin requiring less cooking time so keep an eye on them to be sure they don't over cook.
user
Dannell Hartung Busdrivermama
Dec 11, 2011
Do you think you could make this in regular size muffin tins.?
user
Dec 7, 2011 - J White Harris shared this recipe with discussion groups: COOKING FOR 2 Empty Nesters