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Cornbread Chili Stacks

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By Betty Crocker Kitchens
Updated Sep 30, 2008
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A well-stocked cupboard is the key to creating tasty meals like this one.

Cornbread Chili Stacks

  • Prep Time 10 min
  • Total 30 min
  • Servings 8
  • Ingredients 9
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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

  • Step 
    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.
  • Step 
    2
    Bake uncovered 18 to 20 minutes or until toothpick inserted in center comes out clean.
  • Step 
    3
    Meanwhile, in 2-quart saucepan, heat chili and tomatoes over medium heat, stirring occasionally, until bubbly.
  • Step 
    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

230 Calories
9g Total Fat
9g Protein
29g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
650mg
27%
Potassium
320mg
9%
Total Carbohydrate
29g
10%
Dietary Fiber
3g
12%
Sugars
6g
Protein
9g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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