Ingredients

The following ingredients have 4 Servings
  • 1 lb. ground beef
  • 2 8oz cans tomato sauce
  • 1 15oz can kidney beans
  • 1 1.25oz packet of chili seasoning
  • 1/2 cup all-purpose flour
  • 2 Tbsp. granulated sugar
  • 3/4 cup cornmeal (finely ground)
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 2/3 cup buttermilk
  • 1/4 cup canola oil
  • 1 egg
  • shredded cheese
  • sour cream

Instruction

  • Preheat oven to 375 degrees F.
  • In a skillet over medium-high heat, brown ground beef and drain excess fat.
  • Add tomato sauce and kidney beans, undrained, and chili seasoning. Bring to a boil and then cover.
  • Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.
  • Mix all dry cornbread ingredients in a medium sized bowl.
  • Stir together wet ingredients and mix into the dry ingredients.
  • Spoon 1 cup of chili into four 9oz. ramekins. Spread 1/2 cup of the cornbread batter evenly over each ramekin, and place on a baking sheet.
  • Bake until cornbread in cooked all the way through, about 20-25 minutes.
  • Serve immediately with cheese and sour cream.