Chili with Corn Bread Topping |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
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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. Ingredients:
1/3 pound 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 |
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.
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