Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Leftover Chili With Cornbread Topping Recipe
    Lost? Site Map

    Leftover Chili With Cornbread Topping

    Leftover Chili With Cornbread Topping. Photo by Annacia

    1/1 Photo of Leftover Chili With Cornbread Topping

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    PaulaG's Note:

    Cooking for 1 or 2 often results in some leftovers. This recipe can be made using leftover chili with beans and is wonderful for a quick meal for 2 served along with a side salad.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 1 1/2-2 cups leftover chili, reheated
    • 3/4 cup cornbread mix (Cornbread Mix)
    • 3 -4 tablespoons milk
    • 1 egg white
    • 1/3 cup cheddar cheese, shredded
    • 1/4 cup frozen corn, thawed
    • 1/2 jalapeno pepper, seeded, chopped (optional)

    Directions:

    1. 1
      Preheat oven to 400 degrees, spray onion soup bowls with non-stick cooking spray.
    2. 2
      Divide the warmed chili between the 2 bowls.
    3. 3
      Mix together the cornbread mix, milk, egg white, cheese, corn and pepper.
    4. 4
      Pour over the warmed chili and place in the preheated oven for 15 to 18 minutes or until topping is golden brown.

    Ratings & Reviews:

    • on October 08, 2008

      55

      My mom has always made Tamale Pie - one of my favorites - which is slightly different as it has the corn mixed in with the chili-type ingredients which are made specifically for the recipe, and we use a can of chopped green chilies in the cornbread mix instead of a jalapeno. What a great, easy, new take on her recipe! I can't believe we've never thought of doing it this way! Leftover chili never gets finished around my house (just too much of it) - but now it will! Thanks for revolutionizing one of our favorites!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 08, 2008

      55

      I'm really impressed with the cornbread mix. I didn't add any of the sugar (personal preference) and loved the result. I used old cheddar and pickled jalapeno slices for the topping. I didn't have any leftover chili so I made a pot for this recipe (Now I have leftover, LOL). For me this is real comfort food with a high yumm factor. If you already have leftover chili it won't take long at all to make. Thanks Paula. Made for Photo Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 23, 2007

      45

      Great idea, really does perk up a leftover meal. I used Chili Con Carne With Beans #11149 with my usual changes. I chopped up the jalapeno & corn in a mini processor, I like my cornbread to have a smoother consistency. I'd say the cornbread top is too much like real cornbread for my family to rave about it (all shamefully prefer Jiffy corn muffins) but my husband loved the addition of the jalapeno. The onion soup bowls made such a great presentation that I will probably make this for a future group gathering where I think it will be well received. Thanks, Paula!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Leftover Chili With Cornbread Topping

    Serving Size: 1 (274 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 332.1
     
    Calories from Fat 160
    48%
    Total Fat 17.8 g
    27%
    Saturated Fat 9.0 g
    45%
    Cholesterol 55.6 mg
    18%
    Sodium 1158.2 mg
    48%
    Total Carbohydrate 28.5 g
    9%
    Dietary Fiber 8.9 g
    35%
    Sugars 2.7 g
    11%
    Protein 18.8 g
    37%

    The following items or measurements are not included:

    cornbread mix

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites