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Chili with Corn Bread Topping
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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 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.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |