Gourmet Chili Pot Pie Topping
Yield
6 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
cornmeal
yellow |
|
| 3 | tablespoons |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| 3 | tablespoons |
butter
and cooled |
|
| ¾ | cup |
milk
|
|
| 1 | each |
eggs
lightly beaten |
|
| ½ | cup |
cheddar cheese
grated |
|
| 2 | teaspoons |
hot chili peppers
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
cornmeal
yellow |
|
| 45 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 45 | ml |
butter
and cooled |
|
| 177 | ml |
milk
|
|
| 1 | each |
eggs
lightly beaten |
|
| 118 | ml |
cheddar cheese
grated |
|
| 1E+1 | ml |
hot chili peppers
or to taste |
|
Directions
Into a bowl sift together the flour, cornmeal, sugar, baking powder.
Add the butter, milk and the egg, and stir the batter until it is just combined.
Stir in the cheddar and the chilies and cover the top of the casserole in which you have the chili.
Bake the potpie in the middle of a preheated 400 oven for 10 minutes.
Reduce the heat to 350 and bake the potpie for 30 minutes more.
Servings: 6
