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Southwestern Chili Cornbread Pot Pie

Southwestern Chili Cornbread Pot Pie

Southwestern Chili Cornbread Pot Pie



1 cup smoked sausage slices
1/4 cup chopped red onion
1/4 cup chopped cilantro
3 garlic cloves, chopped
1 (15- ounce) can HORMEL® Chili with Beans
1 (15- ounce) can HORMEL® Chili No Beans
10 ounces canned black beans, drained and rinsed
1 (7-ounce) can corn with red and green bell peppers, drained
2 cups shredded cheddar, Monterey Jack and mozzarella cheese blend, divided
1 ( 8.5- ounce) package corn muffin mix
1 egg
1/3 cup milk
1/4 cup melted butter
1 (8.25-ounce) can cream style corn
1/4 cup chopped mixed bell peppers
1/4 cup chopped green onions

Garnish: Sour cream and additional chopped green onions, if desired


Heat oven to 450°F. Spray 6 (12-ounce) ramekins or 2 quart casserole with non-stick cooking spray.

In large saucepan on medium-high heat brown sausage on both sides. Add onions, cilantro and garlic. Sauté 2 minutes. Add chili, corn with red and green bell peppers and black beans. Mix well. Bring to a simmer. Lower heat. Cook 5 to 7 minutes or until heated through. Stir in 1/2 cup cheese mixture. Remove from heat.

In mixing bowl combine corn muffin mix, egg, milk, butter, cream style corn, mixed bell peppers and green onions. Mix until just combined. Spread a thin layer of corn muffin mixture to each ramekin. Place ramekins on a rimmed baking sheet. Bake 5 to 7 minutes or until mixture is just set.

Reduce heat to 400°F. Place a scoop of chili mixture on top of corn muffin base in each ramekin. Divide remaining cheese between ramekins. Top with remaining corn muffin mixture. Bake 18 to 20 minutes, or until corn bread topping is golden brown and chili mixture is bubbly. Garnish, if desired.
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