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
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.
Explore reviews fromour online community
I make this recipe weekly..my husband loves it..it is even better left over..i use a small can of green chili's instead of tomoatoes with chili's because we like a little more bite
My family had mixed responses: The kids didn't like it (three of them). My sister liked it and me and my dad thought it was lacking something. It is a good meal when you are broke or short on time but the chili part needs some work. It was just so "canned." This whole idea of putting the cornbread in the chili then covering it to bake was a great idea. I think I'll make my own chili next time though.