Monday, October 17, 2016

{Gluten and Dairy Free} Chili Pot Pies with Cornbread Crust

A simple recipe to use up leftover chili! Baked up in a personal-sized portion, and topped with a delicious cornbread topping!
photo from Sweet Peas and Saffron
I love this idea from Sweet Peas and Saffron.  I adapted it to make it gluten free. I love  Bob's Red Mill gluten free cornbread mix. So easy!Chili Pot Pies with Cornbread Crust



Chili is baked up in individual portions with a delicious cornbread crust!
For Chili Pot Pies:
Cornbread Crust
  • Bob's Red Mill Gluten free Mix
  • (I use rice milk and chia eggs) for every chia egg you use 1 TBS chia and 3 TBS water
  • daiya shredded cheese
  • plain coconut yogurt/ or vegenaise for sour cream
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  1. Pre-heat oven to 375°F.
  2. Spoon about 1 cup of chili into each of four 9 ounce ramekins (fill to around 1 inch from the top of the ramekin) and set aside.
  3. In a medium bowl, mix together all of the dry cornbread crust ingredients.
  4. In a small bowl, stir together the buttermilk, vegetable oil and egg. Mix the wet ingredients into the dried ingredients.
  5. Spread about a ½ cup of the cornbread mixture over the chili in each ramekin.
  6. Place the ramekins on a baking sheet and bake for 20-25 minutes, until cornbread is cooked all the way through.
  7. Serve immediately

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