| 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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