Ingredients

The following ingredients have 4 Servings
  • 4 cups Slow Cooker Roasted Red Pepper Chili
  • 1/2 cup all purpose flour
  • 2 tablespoons sugar
  • 1/2 cup cornmeal (fine ground)
  • 1/4 cup wheat germ
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2/3 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 large egg
  • shredded cheese
  • yogurt/sour cream

Instruction

  • 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