Chili w Corn Bread Topping
CHILI W CORN BREAD TOPPING
|1/3 lb||lean ground beef|
|1/4 c||chopped onion|
|1||(15 ounce) can chili|
|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|
Pinched by WildExpectation, and 24 more.
J White Harris
Gallatin, TN (pop. 30,278)
Member Since Oct 2011
Corn bread is the perfect partner for canned chili in this easy warmer-upper for two.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in chili and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour into two 2-cup baking dishes.
In a small bowl, combine the corn bread mix, milk, and egg. Stir in cheese and corn just until combined.
Spread batter evenly over chili. Bake at 400° for 15-18 minutes or until topping is golden brown.