Chili Cornbread Skillet Pie
Easy chili topped with moist cornbread, all baked in a skillet!
Servings:6 servings
Ingredients
- 3 cans beans, drained and rinsed, (I used red kidney, black beans, and pinto beans)
- 2 tablespoons taco seasoning
- 1 15-ounce can tomato sauce
Cornbread
- 1 cup Bisquick
- 1 cup cornmeal
- ¼ cup sugar
- ⅔ cup milk
- 2 eggs
- 1 teaspoon salt
- ½ teaspoon chili powder
Instructions
- Preheat oven to 425 and grease a large skillet. In your skillet stir together beans, tomato sauce, and taco seasoning.
- In a medium bowl whisk together Bisquick, corn meal, sugar, salt, and chili powder. Add milk and eggs and mix well. Pour batter on top of chili in the skillet.
- Place a sheet of foil on your oven rack (just in case for spills - I didn't have any but better safe than sorry!) and place the skillet in the middle of the rack on top of the foil. Bake for 20-25 minutes until cornbread is baked through and golden brown on top. Serve immediately.
Notes
Pro tip: add 1-2 tablespoons sugar to the cornbread ingredients for a sweeter cornbread.
Nutrition
Calories: 260 kcal, Carbohydrates: 42 g, Protein: 7 g, Fat: 7 g, Saturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 58 mg, Sodium: 747 mg, Potassium: 180 mg, Fiber: 3 g, Sugar: 13 g, Vitamin A: 252 IU, Vitamin C: 1 mg, Calcium: 77 mg, Iron: 2 mg