Sunday, October 9, 2011

Corn Bread Crusted Chili

This weekend was the perfect example of San Francisco fall weather with lots of sunshine and just a hint of crisp fall air. Nic and I spent most of both days in the sun but by around 4 o'clock on Sunday afternoon I felt the Sunday Night Blues looming ahead so I decided to make something a little special for dinner. I wanted to re-make my chicken white bean chili from NY but I decided to one up myself and add on a little something special to top our bowls of chili... a corn bread crust. This was incredibly easy and made the chicken chili EXTRA awesome. I would highly recommend this easy add on for the next time you are making any type of chili! Here's the easy recipe...

Corn Bread Chili Topper - Makes enough to top two small bowls or one big one (2 big servings)

-1 cup of Jiffy Corn Bread Mix
-2/3 egg (break the egg in a bowl and then use a piece of shell to scoop out a little of the yolk and white
-1/4 cup milk

-Pre-heat oven to 400 degrees
-Mix the corn bread mix with the egg and milk in a bowl and let sit a few minutes.
-Spray the sides of a pyrex bowl or pan and fill with your cooked chili until only about an inch of space in the pan is remaining.
-Pour on the cornbread mix to fill the pan/bowl and cover the chili
-Bake for 13-15 minutes uncovered or until the corn bread has some golden brown spots on it.
-Dig In and ENJOY!!!!

Here's a link to my white bean and chicken chili recipe in case you didn't catch it :)

Happy cooking!

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