Cornbread & Bean Skillet
Beans and cornbread skillet recipe that lets you bake the cornbread on top of the bean mixture right in the skillet.
10 min.prep time
30 min.total time
1 cup frozen corn
1 (15-ounce) can spicy chili beans, undrained
1 (15-ounce) can light red kidney beans, rinsed, drained
1 (10-ounce) can diced tomatoes with green chiles, undrained
1 (5.5 to 6.5-ounce) package cornbread mix
Combine corn, chili beans, kidney beans and tomatoes in 12-inch skillet. Cook over medium-high heat, stirring occasionally, until mixture comes to a boil (4 to 5 minutes).
Meanwhile, prepare cornbread batter according to package directions, stirring in 1/4 cup shredded cheese. (DO NOT BAKE.)
Spoon cornbread batter over bean mixture. Reduce heat to medium-low. Cover; cook until toothpick inserted in center comes out clean (14 to 16 minutes). Remove from heat. Sprinkle mixture with remaining cheese. Cover; let stand until cheese is melted (1 to 2 minutes).
For a sausage flavor to this skillet, omit the kidney beans and stir in 1 1/2 cups frozen sausage-style soy vegetable protein crumbles.