Chili Pot Pie with Cornbread Crust

A comfy Chili Pot Pie served in an individual-sized pot with a home made cornbread crust. The best household pleasant dinner on a bloodless iciness day!

Ingredients

Chili Ingredients:

• 1 lb. floor 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

1. Preheat oven to 375 tiers F.
2. In a skillet over medium-high heat, brown floor red meat and drain extra fat.
3. Add tomato sauce and kidney beans, undrained, and chili seasoning. Bring to a boil and then cover.
4. Reduce warmness to medium-low and simmer for about 10 minutes, stirring occasionally.
5. Mix all dry cornbread components in a medium sized bowl.
6. Stir collectively moist components and combine into the dry ingredients.
7. Spoon 1 cup of chili into 4 9oz. ramekins. Spread half cup of the cornbread batter evenly over every ramekin, and region on a baking sheet.
8. Bake till cornbread in cooked all the way through, about 20-25 minutes.
9. Serve right away with cheese and bitter cream.

Enjoy.

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