Leftover Chili With Cornbread Topping
Ready In: 25 mins
Serves: 2
Ingredients
- 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
- Preheat oven to 400 degrees, spray onion soup bowls with non-stick cooking spray.
- Divide the warmed chili between the 2 bowls.
- Mix together the cornbread mix, milk, egg white, cheese, corn and pepper.
- Pour over the warmed chili and place in the preheated oven for 15 to 18 minutes or until topping is golden brown.
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