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Railroad Cornbread Pie
By Thrive Life · 8 servings
15m prep time
25m cook time
This is a chili with cornbread baked right in with it. If you want more chili than cornbread, halve the cornbread recipe. This would work as a meal in a jar because all ingredients are shelf stable. Tossing some shredded cheese on top before baking -by Valerie Baugh
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Ingredients
- 1 c. THRIVE Ground Beef (Hamburger) - Freeze Dried
- 1 c. THRIVE Sausage Crumbles - Freeze Dried
- 2 tbsp. Mixed Bell Peppers
- 1 tbsp. THRIVE Carrot Dices
- 1 tbsp. THRIVE Green Chili Peppers - Freeze Dried
- 1/4 c. THRIVE Chopped Onions - Freeze Dried
- 1 1/2 c THRIVE Sweet Corn - Freeze Dried
- 1 tbsp. THRIVE Kale - Freeze Dried
- 1/2 c Tomato Powder
- 1/2 tsp. Iodized Salt
- 1/4 tsp. Black Pepper
- 1/2 tsp. Garlic Powder
- 1 tsp. Basil
- 1/2 tsp. Chili Powder
- 1/4 tsp. Ground Cumin
- 6 c. Water
- Cornbread Slice
- 3 2/3 c. Golden Cornbread Mix
- 1 c. Water
Directions
- Preheat oven to 375 degrees.
- Add all chili ingredients to a pot and bring to a boil. Simmer for 15 minutes.
- Pour chili into a greased 9 x 13 pan.
- In a separate container, combine the cornbread mix and water.
- Spread cornbread mixture on top of the chili. Bake for 25-30 minutes or until the cornbread is done (a toothpick comes out clean).