Cornbread Chili Stacks

 

3/4

cup yellow cornmeal

2/3

cup Bisquick Heart Smart® mix

3/4

cup buttermilk

2

tablespoons margarine or butter, melted

1/2

teaspoon chili powder

1

egg

1

can (15 oz) spicy chili

1

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

2

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

• 1 Heat oven to 450°F. Spray 8-inch square pan with cooking spray. In medium bowl, stir cornmeal, Bisquick mix, buttermilk, butter, chili powder and egg until mixed. Pour into pan. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
• 2 Meanwhile, in 2-quart saucepan, heat chili and tomatoes over medium heat, stirring occasionally, until bubbly.
• 3 Cut cornbread into 4 squares; cut each square diagonally into 2 triangles. For each serving, split cornbread triangle horizontally and fill with 1/4 cup chili mixture and cheese piece; spoon about 1/4 cup chili mixture on top.