Ingredients for Leftover Chili With Cornbread Topping
- 1 1/2 cups leftover chili
- 1 cup cornbread mix
- 1/2 cup milk
- 1 egg white
- 1/4 cup shredded cheddar cheese
- 1/2 cup corn kernels
- Jalapeno Pepper
- non-stick cooking spray
- a pinch of black pepper
- a dollop of sour cream (optional)
- a sprinkle of fresh cilantro (optional)
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How to Make Leftover Chili With Cornbread Topping
- Preheat oven to 400°F (200°C). Lightly grease two oven-safe bowls or ramekins with non-stick cooking spray.
- Divide 1 ½ cups of warmed leftover chili evenly between the two prepared bowls.
- In a medium bowl, whisk together 1 cup cornbread mix, ½ cup milk, 1 egg white, ¼ cup shredded cheddar cheese, ½ cup corn kernels, and a pinch of black pepper.
- Pour the cornbread mixture evenly over the chili in each bowl.
- Bake in the preheated oven for 15-18 minutes, or until the topping is golden brown and the chili is bubbly.
- Let cool slightly before serving. Garnish with a dollop of sour cream or a sprinkle of fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
11g
Fat
45g
Carbs
9g
