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Cornbread Chili Stacks
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Prep Time:
10 minutes
Total Time:
30 minutes
"Stock your pantry for delicious meals."
Ingredients:
  • 3/4 cup yellow cornmeal
  • 2/3 cup Original Bisquick™ mix
  • 3/4 cup buttermilk
  • 2 tablespoons butter or margarine, melted
  • 1/2 teaspoon chili powder
  • 1 egg
  • 1 can (15 oz) spicy chili
  • 1 can (14.5 oz) diced tomatoes with mild green chilies, undrained
  • 4 slices (3/4 oz each) process American cheese, cut diagonally in half, if desired
Instructions:
  • Preheat your oven to 450°F. Grease an 8-inch square pan with cooking spray. Combine cornmeal, Bisquick mix, buttermilk, butter, chili powder, and egg in a medium bowl until well mixed. Pour the mixture into the pan.
  • Bake without covering for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  • In a 2-quart saucepan, warm the chili and tomatoes over medium heat, stirring occasionally, until bubbly.
  • Cut the cornbread into squares and then diagonally into triangles. Split each triangle horizontally. Fill with chili mixture and cheese. Top with more chili mixture.

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