Chili Pot Pies with Cornbread Crust

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 4 cups Slow cooker roasted red pepper chili

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 cup Cornmeal, ground fine
  • 1/2 tsp Salt
  • 2 tbsp Sugar
  • 1/4 cup Wheat germ

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Dairy

  • 2/3 cup Buttermilk
  • 1 Cheese
  • 1 Yogurt/sour cream

Found on sweetpeasandsaffron.com

Description

Ingredients

• 4 cups Slow Cooker Roasted Red Pepper Chili
• ½ cup all purpose flour
• 2 tablespoons sugar
• ½ cup cornmeal (fine ground)
• ¼ cup wheat germ
• ½ teaspoon salt
• ½ teaspoon baking soda
• ⅔ cup buttermilk
• ¼ cup vegetable oil
• 1 large egg
• shredded cheese
• yogurt/sour cream

Directions

• Pre-heat oven to 375°F.
• Spoon about 1 cup of chili into each of four 9 ounce ramekins (fill to around 1 inch from the top of the ramekin) and set aside.
• In a medium bowl, mix together all of the dry cornbread crust ingredients.
• In a small bowl, stir together the buttermilk, vegetable oil and egg. Mix the wet ingredients into the dried ingredients.
• Spread about a ½ cup of the cornbread mixture over the chili in each ramekin.
• Place the ramekins on a baking sheet and bake for 20-25 minutes, until cornbread is cooked all the way through.
• Serve immediately