Topped with light and airy cornbread, chili becomes a completely new, enlivened dish with a unique and wonderful combination of flavors and textures.

Chili Under a Corn Bread Blanket

Chili Under a Corn Bread Blanket
Recipe type: One-Pot Meals
Serves: 4
  • nonstick cooking spray
  • 1 Tablespoon canola oil
  • 1 small onion; peeled, sliced thin
  • 2 cans chili (15 ounce each)
  • 1/3 Cup bottled barbecue sauce
  • 1 box corn muffin mix (8 1/2 ounces)
  • 1/2 teaspoon ground cumin
  • 1 egg
  • 1/3 Cup low-fat milk
  1. Spray a 9-inch square glass baking pan with cooking spray; set aside.
  2. Preheat oven to 400 degrees.
  3. 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.
  4. 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.
  5. Spoon over chili and spread lightly.
  6. Bake about 30 minutes, or until cornbread tests done in the center. Let cool 5 minutes before serving.
  7. Yields 4 servings.
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