Chili Cornbread Pie
Equipment
- Pudgy pie iron
Ingredients
- 1 can Pillsbury cornbread twists
- 1 can Prepared Chili
- Chopped onion
- Shredded cheddar cheese
- Sour cream, if desired
Instructions
- Spray pudgy pie iron with oil
- Remove one cornbread twist from can. Unroll and press into bottom of pie iron. If bottom is not completely covered with the dough, add another cornbread twist.
- Pour some of the prepared chili onto the top of the cornbread dough, leaving some space around the edges so the chili doesn't spill out of the pie iron.
- Top chili with cheese, onions, and sour cream if desired.
- Top the filling with another 1-2 pieces of the cornbread dough. Press together seams and edges.
- Close pie iron, and hold level over hot coals or fire so the chili doesn't spill out. Cook until cornbread is browned on both sides (be careful not to spill chili when tipping pie iron over to other side).
- Let cool before eating – filling will be very hot!
Notes
Use leftover homemade chili if you have it! Add other toppings as desired. It can be a little difficult to flip over the pudgy pie iron without spilling any chili – do it quickly.