Cornbread Chili Stacks



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


  • 1 Heat oven to 450°F. Spray 8-inch square pan with with cooking spray. In medium bowl, stir cornmeal, Bisquick mix, buttermilk, butter, chili powder and egg until mixed. Pour into pan.
  • 2 Bake uncovered 18 to 20 minutes or until toothpick inserted in center comes out clean.
  • 3 Meanwhile, in 2-quart saucepan, heat chili and tomatoes over medium heat, stirring occasionally, until bubbly.
  • 4 Cut corn bread into 4 squares; cut each square diagonally into 2 triangles. Split each corn bread triangle horizontally. Fill triangles with 1/4 cup chili mixture and cheese piece. Spoon about 1/4 cup chili mixture on top.

Nutrition Information

Serving Size: 1 Serving
  • Calories 230
  • Total Fat 9g
  • Saturated Fat 0.5g
  • Cholesterol 45mg
  • Sodium 650mg
  • Total Carbohydrate 29g
  • Dietary Fiber 3g
    Sugars 6g
  • Protein 9g
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