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Chili with Corn Bread Topping

1/3 pound lean ground beef
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

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

Printed from tasteofhome.com Sep 5, 2008

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Chili with Corn Bread Topping cont.

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.