Chili Pot Pies with Cornbread Crust - New Recipe

 

PREP TIME

 

10 mins

COOK TIME

 

25 mins

TOTAL TIME

 

35 mins

 

Chili is baked up in individual portions with a delicious cornbread crust!

SERVES: 4

Ingredients

For Chili Pot Pies:

• 4 cups Slow Cooker Roasted Red Pepper Chili

Cornbread Crust

• ½ cup all purpose flour
• 2 tablespoons sugar
• ½ cup cornmeal (fine ground)
• ¼ cup wheat germ
• ½ teaspoon salt
• ½ teaspoon baking soda
• ⅔ cup buttermilk
• ¼ cup vegetable oil
• 1 large egg

Toppings

• shredded cheese
• yogurt/sour cream

Instructions

1. Pre-heat oven to 375°F.
2. Spoon about 1 cup of chili into each of four 9 ounce ramekins (fill to around 1 inch from the top of the ramekin) and set aside.
3. In a medium bowl, mix together all of the dry cornbread crust ingredients.
4. In a small bowl, stir together the buttermilk, vegetable oil and egg. Mix the wet ingredients into the dried ingredients.
5. Spread about a ½ cup of the cornbread mixture over the chili in each ramekin.
6. Place the ramekins on a baking sheet and bake for 20-25 minutes, until cornbread is cooked all the way through.
7. Serve immediately