Cornbread Chili Stacks

 

3/4

cup yellow cornmeal

2/3

cup Original Bisquick® mix

3/4

cup buttermilk

2

tablespoons butter or margarine, melted

1/2

teaspoon chili powder

1

egg

1

can (15 oz) spicy chili

1

can (14.5 oz) diced tomatoes with mild green chilies, undrained

4

slices (3/4 oz each) process American cheese, cut diagonally in half, if desired

• 1 Heat oven to 450°F. Spray 8-inch square pan with with cooking spray. In medium bowl, stir cornmeal, Bisquick mix, buttermilk, butter, chili powder and egg until mixed. Pour into pan.
• 2 Bake uncovered 18 to 20 minutes or until toothpick inserted in center comes out clean.
• 3 Meanwhile, in 2-quart saucepan, heat chili and tomatoes over medium heat, stirring occasionally, until bubbly.
• 4 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.