Chili Under A Corn Bread Blanket
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | St. Louis | Post1, St. louis p | 4 | Servings |
INGREDIENTS
| Nonstick cooking spray | ||
| 1 | T | Canola oil |
| 1 | Onion, peeled sliced thin | |
| 2 | Chili -, 15 oz ea | |
| 1/3 | c | Bottled barbecue sauce |
| 1 | Box Corn muffin mix -, 8 | |
| 1/2 oz | ||
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 353
Calories From Fat: 110
Total Fat: 12.4g
Cholesterol: 48.5mg
Sodium: 746.5mg
Potassium: 194.7mg
Carbohydrates: 53.2g
Fiber: 4.4g
Sugar: 21g
Protein: 6.9g