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
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.
Yields
4 servings