Chili Pot Pie with Cornbread Crust
A cozy Chili Pot Pie served in an individual-sized pot with a homemade cornbread crust. The perfect family friendly dinner on a cold winter day!
Servings: 4
Calories: 652kcal
Ingredients
Chili Ingredients:
- 1 lb. ground beef
- 2 8oz cans tomato sauce
- 1 15oz can kidney beans
- 1 1.25oz packet of chili seasoning
Cornbread Ingredients:
- 1/2 cup all-purpose flour
- 2 Tbsp. granulated sugar
- 3/4 cup cornmeal finely ground
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 2/3 cup buttermilk
- 1/4 cup canola oil
- 1 egg
Toppings:
- shredded cheese
- sour cream
Instructions
- Preheat oven to 375 degrees F.
- In a skillet over medium-high heat, brown ground beef and drain excess fat.
- Add tomato sauce and kidney beans, undrained, and chili seasoning. Bring to a boil and then cover.
- Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.
- Mix all dry cornbread ingredients in a medium sized bowl.
- Stir together wet ingredients and mix into the dry ingredients.
- Spoon 1 cup of chili into four 9oz. ramekins. Spread 1/2 cup of the cornbread batter evenly over each ramekin, and place on a baking sheet.
- Bake until cornbread in cooked all the way through, about 20-25 minutes.
- Serve immediately with cheese and sour cream.
Nutrition
Serving: 4g | Calories: 652kcal | Carbohydrates: 43g | Protein: 27g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 545mg | Potassium: 490mg | Fiber: 3g | Sugar: 10g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 4mg