Beans and cornbread skillet recipe that lets you bake the cornbread on top of the bean mixture right in the skillet.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
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 (6.5- to 8.0-ounce) package cornbread mix
8 (3/4-ounce) slices Land O Lakes® Deli American
Combine corn, chili beans, kidney beans and tomatoes in 12-inch skillet. Cook over medium-high heat, stirring occasionally, 4-5 minutes or until mixture comes to a boil.
Prepare cornbread batter according to package directions, stirring in 2 slices chopped cheese. (Do not bake.)
Spoon cornbread batter evenly over bean mixture. Reduce heat to medium-low. Cover; cook 14-16 minutes or until toothpick inserted in center comes out clean. Remove from heat. Top mixture with remaining cheese slices. Cover; let stand 1- 2 minutes or until cheese is melted.
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.