Muffin-Topped Chili Recipe
Ingredients
| Biscuit baking mix | 1 Cup (16 tbs) | |
| Cornmeal | 2 Tablespoon | |
| Egg | 1 | |
| Milk | 1/3 Cup (16 tbs) | |
| Cornmeal | 1 Tablespoon |
Directions
Prepare chili con carne except decrease simmering time to 15 minutes.
Heat oven to 425°.
Mix baking mix, 2 tablespoons cornmeal, the egg and milk; beat vigorously 1/2 minute.
Pour hot chili con carne into ungreased 3 quart cas serole.
Drop batter by spoonfuls around edge of casserole; sprinkle batter with 1 tablespoon cornmeal.
Bake uncovered 25 minutes.
Heat oven to 425°.
Mix baking mix, 2 tablespoons cornmeal, the egg and milk; beat vigorously 1/2 minute.
Pour hot chili con carne into ungreased 3 quart cas serole.
Drop batter by spoonfuls around edge of casserole; sprinkle batter with 1 tablespoon cornmeal.
Bake uncovered 25 minutes.
Chef
