Chili Cornbread Potpies
These Chili Cornbread Potpies are quite simply, a yummy, yummy use for leftover chili!! Combine your favourite chili and cornbread recipes for a super easy lunch or dinner on a boat or on land.
Ingredients
- 3 cups leftover chili approximate – fill your ramekins to just over 3/4 full
- 1/4 cup shredded cheese dairy or non-dairy
- favourite cornbread recipe or use the one below
Cornbread Topping
- 1/2 tbsp ground flax substitute for 1/2 large egg
- 1 1/2 tbsp water
- 1/2 cup yellow corn meal
- 1/2 cup all purpose flour
- 1/2 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup milk dairy or non-dairy
- 1/6 cup vegetable or olive oil
- 1 jalapeno seeded and diced
Instructions
Cornbread topping
- Mix up your favourite cornbread recipe or use this one.
- In a medium bowl, mix together the ground flax and water and let sit while collecting the other ingredients.
- Add the milk and oil to the flax egg and stir together. butter and egg together. Add to the flour mixture and stir just until blended. Stir in the green onions, jalapeño and cheddar cheese.
- In a separate bowl, mix the corn meal, flour, baking powder and salt together.
- Add flour mixture and jalapenos to liquids and stir until just blended.
Chili Cornbread Potpies
- Pre-heat oven to 425°F
- Fill your ramekins with chili to just over 3/4 full. Sprinkle with shredded cheese and spoon with cornbread topping to cover chili and cheese.
- Place ramekins on cookie sheet (it’s easier to handle them and saves on oven cleaning if the chili bubbles up and over).
- Place potpies in oven and bake for 25-30 minutes. I rotate mine halfway through because my propane oven has a hot spot.
- Once cornbread is golden, remove and enjoy (carefully – the filling is HOT!).
Notes
These Chili Cornbread Potpies were boat tested and tasted on a 1978 Tollycraft 37 Sedan using a MagicChef Propane range. See other boat tested and tasted recipes.
Tried this recipe?Let us know how it was!