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
1 cup Bisquick
1 cup cornmeal
1/4 cup sugar
2/3 cup milk
1 teaspoon salt
1/2 teaspoon chili powder
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.