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CHILI PIE WITH CORN BREAD TOPPING 1 (9-inch) pie shell, unbaked 2 (15 oz.) cans chili with beans 1 (10 oz.) pkg. corn bread mix 1 beaten egg 1/2 c. milk Preheat oven to 375 degrees. Thaw shell at room temperature for 20 minutes. Heat chili in saucepan and pour into shell. Combine remaining ingredients and beat until smooth. Spoon mixture evenly over chili. Bake for 30 to 35 minutes or until corn bread is puffed and golden brown. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!