| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | St. Louis | St. louis p, Post1 | 4 | servings |
INGREDIENTS
| Nonstick cooking spray | ||
| 1 | tb | Canola oil |
| 1 | sm | Onion; peeled, sliced thin |
| 2 | cn | Chili -; (15 oz ea) |
| 1/3 | c | Bottled barbecue sauce |
| 1 | Box Corn muffin mix -; (8 1/2 oz) | |
| 1/2 | ts | Ground cumin |
| 1 | Egg | |
| 1/3 | c | Low-fat milk |
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. Recipe 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 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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