HomeAPPETIZERS Chili Cornbread Skillet Pie

Chili Cornbread Skillet Pie

Posted in : APPETIZERS on by : Admin

Easy chili topped with moist cornbread, all baked in a skillet!


  • 3 cans beans, drained and rinsed (I used red kidney, black beans, and pinto beans)
  • 2 tablespoons taco seasoning
  • 1 15-ounce can tomato sauce
  • Cornbread

  • 1 cup Bisquick
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 2/3 cup milk
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • Instructions

  • Preheat oven to 425 and grease a large skillet. In your skillet stir together beans, tomato sauce, and taco seasoning.
  • In a medium bowl whisk together Bisquick, corn meal, sugar, salt, and chili powder. Add milk and eggs and mix well. Pour batter on top of chili in the skillet.
  • Place a sheet of foil on your oven rack (just in case for spills – I didn’t have any but better safe than sorry!) and place the skillet in the middle of the rack on top of the foil. Bake for 20-25 minutes until cornbread is baked through and golden brown on top. Serve immediately.
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