Cornbread Chili Stacks Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
3/4 cup yellow cornmeal
2/3 cup baking mix
3/4 cup buttermilk
2 tablespoons butter or margarine, melted
1/2 teaspoon chili powder
1 egg
1 can (15 oz size) spicy chili
1 can (14.5 oz size) diced tomatoes with mild green chilies, undrained
4 slices (3/4 oz size) process American cheese, cut diagonally in half, if desired

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Directions:

Heat oven to 450F. Spray 8-inch square pan with with cooking spray.

In medium bowl, stir cornmeal, baking 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.

Per Serving: Calories 230 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4 1/2g; Trans Fat 0g); Cholesterol 45mg; Sodium 650mg; Total Carbohydrate 29g (Dietary Fiber 3g; Sugars 6g); Protein 9g Exchanges: 2 Starch; 1/2 High-Fat Meat; 1/2 Fat Carbohydrate Choices: 2

This recipe from CDKitchen for Cornbread Chili Stacks serves/makes 8