Chili with Cornbread Topping

Cornbread and chili just belong together—and this recipe proves it! You can have this on the table in less than 40 minutes.

—Taste of Home Test Kitchen

Prep: 20 min. • Bake: 15 min. • Makes: 2 servings

• ⅓ lb. lean ground beef (90% lean)
• ¼ cup chopped onion
• 1 can (15 oz.) chili with beans
• ½ cup water
• ¾ cup cornbread/muffin mix
• 3 Tbsp. 2% milk
• 2 Tbsp. beaten egg
• ⅓ cup shredded cheddar cheese
• ¼ cup frozen corn, thawed

1. 1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in chili and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour into two 2-cup baking dishes.
2. 2. In a small bowl, combine the cornbread mix, milk and egg. Stir in cheese and corn just until combined. Spread batter evenly over chili.
3. 3. Bake at 400° for 15-18 minutes or until topping is golden brown.

1 serving: 657 cal., 19g fat (8g sat. fat), 85mg chol., 1714mg sod., 80g carb. (21g sugars, 9g fiber), 41g pro.