CHILI PIE WITH CORN BREAD TOPPING|
1 (9-inch) pie shell, unbaked
2 (15 oz.) cans chili with
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.
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