Step 1

Preheat oven to 375 degrees F.

Step 2

In a skillet over medium-high heat, brown ground beef and drain excess fat.

Step 3

Add tomato sauce and kidney beans, undrained, and chili seasoning. Bring to a boil and then cover.

Step 4

Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.

Step 5

Mix all dry cornbread ingredients in a medium sized bowl.

Step 6

Stir together wet ingredients and mix into the dry ingredients.

Step 7

Spoon 1 cup of chili into four 9oz. ramekins. Spread 1/2 cup of the cornbread batter evenly over each ramekin, and place on a baking sheet.

Step 8

Bake until cornbread in cooked all the way through, about 20-25 minutes.

Step 9

Serve immediately with cheese and sour cream.