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Categories:
chili beans whole kernel corn onion ground cumin all-purpose cornmeal sugar baking powder salt milk canola oil
Viewed: 41 - Published at: 8 years agoIngredients
- 1 can (16 ounces) chili beans, undrained
- 1 can (8-3/4 ounces) whole kernel corn, drained
- 2 tablespoons chopped onion
- 1/2 teaspoon ground cumin
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 2 tablespoons sugar
- 1-1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup plus 1 tablespoon milk
- 1-1/2 teaspoons canola oil
Method
- In a large bowl, combine the chili beans, corn, onion and cumin. Transfer to an 8-in. square baking dish coated with cooking spray.
- In another bowl, combine the dry ingredients. Combine milk and oil; stir into dry ingredients just until moistened.
- Drop by tablespoonfuls over chili mixture; carefully spread over the top. Bake, uncovered, at 350° for 20-25 minutes or until golden brown.
