Chili Pot Pies with Cornbread Crust
An easy weeknight recipe for chili pot pies: use up your leftover chili by baking them up in individual portions, topped with a delicious cornbread crust!
- ½ cup all purpose flour
- 2 tablespoons sugar
- ½ cup cornmeal fine ground
- ¼ cup wheat germ
- ½ teaspoon salt
- ½ teaspoon baking soda
- ⅔ cup buttermilk
- ¼ cup vegetable oil
- 1 large egg
- shredded cheese
- yogurt/sour cream
Pre-heat oven to 375°F.
Spoon about 1 cup of chili into each of four 9 ounce ramekins (fill to around 1 inch from the top of the ramekin) and set aside.
In a medium bowl, mix together all of the dry cornbread crust ingredients.
In a small bowl, stir together the buttermilk, vegetable oil and egg. Mix the wet ingredients into the dried ingredients.
Spread about a ½ cup of the cornbread mixture over the chili in each ramekin.
Place the ramekins on a baking sheet and bake for 20-25 minutes, until cornbread is cooked all the way through.
Serving: 1pot pie | Calories: 627kcal | Carbohydrates: 69g | Protein: 23g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 89mg | Sodium: 1823mg | Potassium: 1148mg | Fiber: 15g | Sugar: 11g | Vitamin A: 988IU | Vitamin C: 4mg | Calcium: 175mg | Iron: 11mg