Corn bread is the perfect partner for canned chili in this easy warmer-upper for two.
lean ground beef
(15 ounce) can chili
corn bread/muffin mix
shredded cheddar cheese
frozen corn, thawed
1In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2Stir in chili and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour into two 2-cup baking dishes.
3In a small bowl, combine the corn bread mix, milk, and egg. Stir in cheese and corn just until combined.
4Spread batter evenly over chili. Bake at 400° for 15-18 minutes or until topping is golden brown.