Back to Chili with Corn Bread Topping

Print Options

 
 
 Print
Chili with Corn Bread Topping Recipe

Chili with Corn Bread Topping Recipe

Corn bread is the perfect partner for canned chili in the easy warmer-upper for two our Test Kitchen put together.
TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD:2 servings

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

  • 1. 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.
  • 2. 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.
  • 3. Bake at 400° for 15-18 minutes or until topping is golden brown. Yield: 2 servings.

Nutritional 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.