Corn Bread Chili Stacks Recipes

CORNBREAD CHILI STACKS

Steps:

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

EASY CHILI CORNBREAD BAKE

Steps:

• Cook turkey, celery, and onion in a skillet over medium heat until turkey is no longer pink, 5 to 7 minutes. Add chili powder, black pepper, cumin, and red pepper. Cook and stir for 2 minutes. Stir in tomato sauce, chili beans, and cannellini beans. Cook until heated through, about 5 minutes. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cornbread mixes, milk, and egg in a bowl and mix well. Spoon batter into the prepared baking pan. Spoon turkey mixture over batter.
• Bake in the preheated oven, uncovered, until edges of cornbread are nicely browned and center appears to be set, about 20 minutes. Remove from oven and sprinkle Cheddar cheese on top. Return to the hot oven and bake until cheese is melted, 5 to 10 minutes more.

CHILE CORN BREAD

Steps:

• Pre-heat oven to 425-degrees F.
• In a large bowl, combine first 5 ingredients and mix together. In a separate bowl, beat eggs slightly, and blend into mixture. Blend in buttermilk and oil. When well blended, add the remaining ingredients 1 at a time (the batter will be lumpy).
• Grease 2 (9 by 11-inch) pans, or 3 (8 by 10-inch) pans. Pour batter into pans, distribute evenly.
• Bake 30 to 45 minutes.

CORNBREAD-CHILI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
• In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.

CHILI CASSEROLE WITH CORNBREAD

Steps:

• Heat oven to 400°F. In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.
• Meanwhile, make cornbread as directed on pouch, using milk. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.)
• Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving.

CHILI WITH CORNBREAD DUMPLINGS

Steps:

• Preheat oven to 400.
• In a large skillet heat vegetable oil. Add chopped onion and garlic and sauté just a few minutes to the flavors to blend.
• Add ground beef and cooked until browned. Add oats and incorporate well.
• Add beans, spaghetti sauce, chicken broth and seasonings; simmer 20 minutes.
• Spoon chili into a sprayed 13 x 9 baking dish. Sprinkle evenly with cheese.
• Spoon corn muffin batter (prepared according to package directions), like dumplings over the top of the casserole. Bake 20 to 25 minutes or until corn bread dumplings test done.

CORN BREAD CHILI STACKS

Steps:

• 1. Heat oven to 450°. Spray bottom and sides of square pan, 8 x 8 x 2 inches, with cooking spray. Stir cornmeal, Bisquick mix, buttermilk, butter and egg in medium bowl until blended. Pour into pan.2. Bake uncovered 18 to 20 minutes or until toothpick inserted in center comes out clean. Meanwhile, heat chili, tomatoes and chicken in 2-quart saucepan over medium heat, stirring occasionally, until bubbly.3. Cut corn bread into 4 squares split each square horizontally. Fill each with 1/4 cup chili mixture and cheese piece.wing it!Add color and flavor by putting strips of red, yellow or green bell pepper on top of cheese slices when making these stacks. Finish with a dollop of sour cream. 1 SERVING: Calories 240 (Calories from Fat 80) Fat 9g (Saturated 4g) Cholesterol 60mg Sodium 600mg Carbohydrate 28g (Dietary Fiber 3g) Protein 12g * % DAILY VALUE: Vitamin A 10% Vitamin C 6% Calcium 8% Iron 12% * DIET EXCHANGES: 2 Starch, 1 Medium-Fat Meat * CARBOHYDRATE CHOICES: 2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHILI CORNBREAD BAKE

Steps:

• Preheat oven to 350 - grease a 2 quart casserole.
• In large pan over medium heat cook ground beef, onions, pepper and garlic until meat is browned - drain.
• Stir in beans, tomato sauce and taco seasoning; reduce heat and simmer 10 minutes.
• In medium bowl: combine flour, cornmeal, sugar, baking powder and salt; mix well.
• In small bowl: combine corn, milk and egg - beat well and add to dry ingredients.
• Spoon half of the cornbread mixture into greased casserole; sprinkle with half the cheese.
• Spoon chili over cheese; sprinkle with remaining half of the cheese.
• Spoon remaining corn bread mixture evenly over the cheese spreading gently to cover.
• Bake at 350 for 30 to 40 minutes or until top is golden brown.