Ingredients
1 can (16 ounces) chili beans, undrained1 can (8-3/4 ounces) whole kernel corn, drained2 tablespoons chopped onion1/2 teaspoon ground cumin1/2 cup all-purpose flour1/2 cup cornmeal2 tablespoons sugar1-1/4 teaspoons baking powder1/4 teaspoon salt1/2 cup plus 1 tablespoon milk1-1/2 teaspoons canola oil
Preparation
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.
