Chili Under A Corn Bread Blanket

Recipe Ingredients

		Nonstick cooking spray
1 tablespoon	15ml	Canola oil
1 tablespoon	15ml	Onion - peeled, sliced thin (small)
2		Chili - (15 oz ea)
1/3 cup	78ml	Bottled barbecue sauce
1		Corn muffin mix - (8 1/2 oz)
1/2 teaspoon	2.5ml	Ground cumin
1		Egg
1/3 cup	78ml	Low-fat milk

Recipe Instructions

Spray a 9-inch square glass baking pan with cooking spray; set aside. Preheat oven to 400 degrees.

In a nonstick skillet, heat oil over medium heat. Add onion; saute 5 minutes to soften. (Add a tablespoon or two of water if the onion becomes too dry.) In a bowl, combine onion, chili and barbecue sauce. Spread into prepared pan.

In a second bowl, stir together corn muffin mix and cumin. Whisk together egg and milk; stir into dry ingredients with a wooden spoon, mixing well. Spoon over chili and spread lightly.

Bake about 30 minutes, or until cornbread tests done in the center. Let cool 5 minutes before serving.

Yields 4 servings.

Source:
St. Louis Post-Dispatch - 10-26-1998 - This speedy recipe is from Guerrilla Cooking: The Survival Manual For People Who Don't Like to Cook or Don't Have Time to Cook, by Mel Walsh

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