Beans and cornbread skillet recipe that lets you bake the cornbread on top of the bean mixture right in the skillet.
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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
STEP 1
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.
STEP 2
Prepare cornbread batter according to package directions, stirring in 2 slices chopped cheese. (Do not bake.)
STEP 3
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.