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White Lily

Skillet Chili with Cornbread Topping

PREP TIME:

15 min

COOK TIME:

30 min

YIELD:

4 to 6 servings

INGREDIENTS:

1 lb. lean ground beef 1/2 cup shredded Cheddar cheese
1 (16 oz.) can pinto beans drained1 large egg lightly beaten
2 (14 1/2 oz.) cans Mexican or chili seasoned tomatoes, drained 1/4 cup Crisco® Pure Vegetable Oil
1 cup White Lily® Enriched Self-Rising White Cornmeal Mix 3/4 cup milk

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 425°F.

  2. 2.
    BROWN ground beef in 10-inch cast iron or heatproof skillet; drain. Add beans and tomatoes. Simmer 10 minutes.

  3. 3.
    COMBINE cornmeal mix, cheese, egg, oil and milk. Pour over meat mixture in skillet.

  4. 4.
    BAKE 30 minutes or until wooden pick inserted in center comes out clean.