Cornbread Chili Pot Pies (Print Version)
Rich chili with a fluffy cornbread top baked into individual servings for a comforting dinner.
# Ingredients You'll Need:
→ Chili
01 -
2 pounds ground beef
02 -
2 (15 ounce) cans red kidney beans, drained and rinsed
03 -
1 (15 ounce) can whole kernel corn, drained
04 -
1 (15 ounce) can tomato sauce
05 -
6 ounce can tomato paste
06 -
2 cups water
07 -
1 jalapeño, minced (optional)
08 -
½ teaspoon cayenne pepper (optional)
09 -
3 tablespoons chili powder
10 -
1½ teaspoons salt
11 -
1 teaspoon black pepper
12 -
2 teaspoons sugar
→ Cornbread Topping
13 -
2 (8.5 ounce) boxes Jiffy Corn Muffin Mix
14 -
2 large eggs
15 -
⅔ cup milk or water
# Step-by-Step Instructions:
01 -
In a large soup pot or Dutch oven, brown and crumble the ground beef over medium heat. Drain excess fat.
02 -
Add red kidney beans, whole kernel corn, tomato sauce, tomato paste, and water. Stir to combine and bring to a boil over medium-high heat.
03 -
Reduce heat to low and stir in minced jalapeño, cayenne pepper, chili powder, salt, black pepper, and sugar. Cover and simmer for 35 minutes.
04 -
When the chili is near completion, preheat the oven to 375°F. Arrange eight 9-ounce ramekins on a baking sheet.
05 -
Spoon 1 cup of chili into each ramekin evenly.
06 -
In a medium bowl, combine Jiffy Corn Muffin Mix, eggs, and milk or water. Stir until just combined; some lumps are acceptable.
07 -
Spoon ½ cup of cornbread batter onto the top of the chili in each ramekin and spread evenly.
08 -
Bake on the middle rack for 20 to 25 minutes or until the cornbread topping is golden and cooked through.
09 -
Remove from oven and serve immediately with preferred toppings such as shredded cheese, sour cream, bacon crumbles, diced avocado, or chopped onions.
# Extra Tips & Details:
01 -
Adjust the heat of the chili by omitting the jalapeño and cayenne if desired. Leftovers can be refrigerated for up to 4 days or frozen for 3 months.
02 -
If the chili is too thick, thin it with additional tomato sauce, water, or broth before baking.
03 -
Spread cornbread batter gently with the back of a spoon to avoid mixing with chili liquid.