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Name: Chili Under a Corn Bread Blanket
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 tb Canola oil; 1 8-oz box Corn muffin mix; 1/2 ts Ground cumin; 1 sm Onion peeled, sliced thin; 1 Egg; Nonstick cooking spray; 2 15-oz cans Chili; 1/3 c Low-fat milk; 1/3 c barbecue sauce Bottled

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INGREDIENTS

1 tb Canola oil
1 8-oz box Corn muffin mix
1/2 ts Ground cumin
1 sm Onion ; peeled, sliced thin
1 Egg
Nonstick cooking spray
2 15-oz cans Chili
1/3 c Low-fat milk
1/3 c barbecue sauce ; Bottled

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 Dont Like to Cook or Dont Have Time to Cook," by Mel Walsh Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

NOTES

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Chili Under a Corn Bread Blanket

1 tb Canola oil
1 8-oz box Corn muffin mix
1/2 ts Ground cumin
1 sm Onion peeled, sliced thin
1 Egg
 Nonstick cooking spray
2 15-oz cans Chili
1/3 c Low-fat milk
1/3 c barbecue sauce Bottled

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 - vwmv81a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (352g)
Recipe Makes: 4

Calories: 446
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 446

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