Leftover Chili With Cornbread Topping

Recipe by PaulaG
READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 1 12 - 2
    cups leftover chili, reheated
  • 34
    cup cornbread mix (Cornbread Mix)
  • 3 -4
    tablespoons milk
  • 1
    egg white
  • 13
    cup cheddar cheese, shredded
  • 14
    cup frozen corn, thawed
  • 12
    jalapeno pepper, seeded, chopped (optional)
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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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