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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe comes from Lickety-Split Meals by Zonya Foco RD, CHFI, CSP. I have not tried it, but it sounds good. This comes from the Oven-Exercise-Eat section, so head out for a quick walk while it bakes! Ingredients:
2 (15 ounce) cans chili beans (eden brand if possible) |
1 (16 ounce) can corn, drained and rinsed |
1 small onion |
1/4 cup cilantro, chopped |
1 teaspoon ground cumin |
1 cup yellow cornmeal |
1 cup all-purpose flour |
1 tablespoon baking powder |
1/4 cup sugar |
1 cup skim milk |
2 tablespoons skim milk |
1 tablespoon canola oil |
Directions:
1. Preheat oven to 375°.
2. Combine the first five ingredients in a 9x13 baking dish.
3. Combine the next four ingredients in a bowl, using a fork to make sure everything is well mixed.
4. Add the skin milk and oil to the dry mixture.
5. Pour the batter over the bean mixture.
6. Bake for 30 minutes.
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