In a hurry? Use your favorite canned or
frozen chili and use Jiffy Mix cornbread topping.
Chili Cornbread Skillet Pie
1 1/2 lbs. ground beef
1 large onion chopped
1 green pepper chopped
2 - 4 large garlic cloves chopped
2 T. chili powder
1/2 t. cumin
1 15 oz. can chili beans
1 8 oz. can tomato sauce
Heat a large skillet. Brown ground beef. Add garlic, onion, green pepper, chili
powder and cumin.
Add tomato sauce and chili beans. Cook for 10 minutes and top with cornmeal
topping. Preheat oven to 350 degrees F.
1 C. yellow cornmeal
1 T. sugar
1/2 t. salt
1 15 oz. can corn drained and liquid reserved
2 eggs beaten
Combine cornmeal, sugar and salt in a saucepan. Pour reserved corn liquid into a
measuring cup and add enough water to make 2 3/4 Cups. Whisk liquid into
cornmeal. Add corn. Stir over medium high heat until mixture is thick and starts
to boil, about 10 minutes. Let cool for 15 minutes and mix in eggs.
Spread on top of chili and bake for 40 minutes.