Corn Bread Biscuits (Baked On Top Of Chili)

10m
Prep Time
15-17m
Cook Time
25m
Ready In

Recipe: #6191

August 12, 2012



"These biscuits are baked on the top of chili, after the chili is cooked transfer to to a 13 x 9 pan then drop the dough on top"

Original is 6 servings

Nutritional

  • Serving Size: 1 (89.9 g)
  • Calories 217
  • Total Fat - 3.7 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 32.2 mg
  • Sodium - 93.9 mg
  • Total Carbohydrate - 40.3 g
  • Dietary Fiber - 2.6 g
  • Sugars - 3.2 g
  • Protein - 5.9 g
  • Calcium - 44 mg
  • Iron - 1.2 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 400F. After the chili is finished cooking transfer to a greased 13 x 9 baking dish.

Step 2

For the biscuits: Combine flour, cornmeal, baking powder and salt in a bowl. In another bowl beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened.

Step 3

Drop batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400 degrees F for 15 to 17 minutes or until biscuits are lightly browned.

Tips


No special items needed.

1 Reviews

BrookeTheCook

Yum, yum, yum! Instead of transferring the chili to a pan, I baked the corn bread on top of my crockpot chili, which resulted in a warm doughy biscuit. Would make that way again too!

5.0

review by:
(10 Sep 2012)

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