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 Dont Like to Cook or Dont Have Time to Cook," by Mel Walsh Formatted for MasterCook by Susan Wolfe - firstname.lastname@example.org
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|Serving Size: 1 Serving (352g)|
|Recipe Makes: 4|
|Calories from Fat: 114 (26%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 3g|
|Cholesterol 87.6mg||27 %|
|Sodium 533.6mg||18 %|
|Potassium 1540.6mg||41 %|
|Total Carbohydrate 75.9g||22 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 67.6g|
|Protein 14g||20 %|
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Calories per serving: 446
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