Sweet Peas and Saffron · by Annie Holmes★ 5.0 (7)
Chili Pot Pies with Cornbread Crust
NUTRITION · PER SERVING35M COOK
CAL 37%·PRO 61%
CARBS 87G47% OF CAL
20G FIBER0G ADDED0G INTRINSIC49G OTHER18G TOTAL SUGAR
FAT 33G39% OF CAL
9G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual chili pot pies topped with a homemade cornbread crust, ideal for using leftover chili. A comforting, baked main that comes together quickly.
mainamericancasserolebeef🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups Slow Cooker Roasted Red Pepper Chili
- 1/2 cup all purpose flour
- 2 tablespoons sugar
- 1/2 cup cornmeal (fine ground)
- 1/4 cup wheat germ
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2/3 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- shredded cheese
- yogurt/sour cream
At a glance
PER SERVING · TIME 35M
CAL 37%·PRO 61%
CARBS 87G47% OF CAL
20G FIBER0G ADDED0G INTRINSIC49G OTHER18G TOTAL SUGAR
FAT 33G39% OF CAL
9G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1489mg
- Total sugar
- 18g
- Added sugar
- ≥6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1115mg
- Calcium
- 359mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1489MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.