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Chili with Corn Bread Topping Recipe

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Corn bread is the perfect partner for canned chili in the easy warmer-upper for two our Test Kitchen put together.

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2 Servings
Prep: 20 min. Bake: 15 min.

Ingredients

1/3 pound lean ground beef (90% lean)
1/4 cup chopped onion
1 can (15 ounces) chili with beans
1/2 cup water
3/4 cup corn bread/muffin mix
3 tablespoons 2% milk
2 tablespoons beaten egg
1/3 cup shredded cheddar cheese
1/4 cup frozen corn, thawed

Directions

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. Yield: 2 servings.

Nutrition Facts: 1 serving (prepared with fat-free milk, egg substitute and reduced-fat cheese) equals 657 calories, 19 g fat (8 g saturated fat), 85 mg cholesterol, 1,714 mg sodium, 80 g carbohydrate, 9 g fiber, 41 g protein.

Chili with Corn Bread Topping published in Cooking for 2 Fall 2006, p6

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