This is a super yummy recipe video on how to make Southwestern Chili Cornbread Pot Pie. This is my recipe submission that I am providing to HORMEL FOODS, in hopes that they grant me the opportunity to have my recipe featured in their new Chili Creations cookbook. Wish Me Luck!
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⏰TIMESTAMPS⏰
0:00 – Intro
Shopping List:
1 Can of Hormel Chli w/beans
1 Can of Hormel Chili w/o beans
1 Cup Smoked Sausage
10oz Black Beans
1 7oz Can of Mexicorn (or can of corn & ¼ cup of multi colored bell peppers)
¼ Cup Red Onion
2 Cups Cheddar, Monterey Jack & Mozzarella Cheese combined
1 Box of Jiffy Corn Bread
1 Egg
⅓ Cup Milk
¼ Cup Butter
¼ Cup Cilantro
3 Garlic Cloves Chopped
1 7oz Can Cream Corn
¼ Cup Multi Colored Bell Peppers
¼ Cup Scallions
Directions:
Preheat oven to 450.
Brown sausage in a pot on both sides. Add in red onions, cilantro & garlic. Sauté for 2 mins. Add in both cans of Hormel Chili, Mexicorn & black beans. Mix well & Bring to a simmer on medium heat. Let simmer for 5 – 7 mins until heated throughout. Add in ½ cup of the cheese mixture to the chili. Remove from heat & set aside.
Prepare Jiffy Cornbread according to package directions. Add cream corn, multi colored bell peppers & scallions to cornbread mixture. Mix well but do not over mix.
Grease ramekins or baking dish with cooking spray. Add a very thin layer of cornbread to the ramekins.
Bake cornbread for 5 – 7 mins till cornbread is slightly firm but not fully cooked. Remove cornbread from oven & reduce oven to 400.
Add a dollop of chili on top of cornbread. Add a little bit of cheese on top of the chili. Top the ramekins with cornbread. Bake at 400 for 20 mins. Enjoy!
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