An easy weeknight recipe for chili cakes: use leftover chili by baking it in individual portions, covered with a delicious corn bread crust!
For the Chili Pot Pies:
4 cups of slow roasted red chili
The crust of corn bread
1/2 cup all-purpose flour 1/2 cup all-purpose flour
2 tablespoons of sugar2 tablespoons of sugar
1/2 cup fine ground cornmeal1/2 cup fine ground cornmeal
1/4 cup wheat germ1/4 cup wheat germ
1/2 teaspoon salt 1/2 teaspoon salt
1/2 teaspoon baking soda 1/2 teaspoon baking soda
2/3 cup buttermilk 2/3 cup buttermilk
1/4 cup vegetable oil1/4 cup vegetable oil
1 large egg1 large egg
Grated cheese Grated cheese
yoghurt/sour cream/sour paste
Preheat the oven to 375°F.
Place one cup of chili in each of four 9-ounce molds (fill to within one inch of the top of the mold) and set aside.
In a medium bowl, mix all the ingredients for the dry cornbread crust.
In a small bowl, mix the buttermilk, vegetable oil and egg. Mix wet ingredients with dry ingredients.
Spread about one cup of the cornbread mixture over the chili in each bowl.
Place the molds in a baking dish and bake for 20-25 minutes, until the corn bread is completely cooked.