Ingredients:
1 box Cornbread Mix for 6 muffins (I've had success with Jiffy and Marie Callender's)
1 Egg
1/3 Cup Milk
1 Can of Chili (I usually look for stuff that's low-fat but high in protein)
Directions (using a box of Jiffy mix):
1. Line a 9 x 5" or 8 x 4" pan with foil (for easy cleanup) and spray it with non-stick spray. Preheat the oven to 400 F.
2. Open the can of Chili and dump it into the pan.
3. Prepare the cornbread mix according to the directions on the box* and pour it over the chili in the pan. My box required 1 egg and 1/3 cup of milk.
4. Bake at 400 F for 25-30 minutes, or until a toothpick inserted through the cornbread comes out clean. The box says to bake it for 15-20 minutes, but in the past baking for a few minutes more ensured that the bottom of the cornbread was cooked all the way.
*If you want to jazz up the recipe add 3/4 cup of drained corn to the mix with 1 chopped jalapeno and half of a diced onion. It'll do wonders.
Cost: ~$2.50 for 2 meals!
