Chili and Cornbread Skillet Pie Recipe
Bake your leftover chili into a delicious pie with a cornbread crust.
You don't have to own a cast iron skillet to make this; it would just look better when serving.
Prep time: | Southwestern |
Cook time: | Servings: 6 |
Goes Well With: Black bean and corn salsa, Mexican Rice, corn salsa
Ingredients
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Directions
- Heat oven to 400 F.
- Roast and chop the pepper.
- Grease a 10" cast iron skillet or Dutch oven, or 9" baking dish.
- Make the cornbread batter.
- Combine pepper, sour cream, half the cheese, and chili in the skillet.
- Pour the batter on top, smooth to the edges.
- Cover, bake the mixture for 30 minutes.
- Uncover, sprinkle on the rest of the cheese, then paprika.
- Bake another 10 minutes.