Cornbread ‘n Chili PREP: 10 min; BAKE: 60 min Serve with a mixed-greens salad, red and green grapes and brownies for dessert. 1 pound ground beef 1 small onion, chopped (1/4 cup) 1 clove garlic, finely chopped 1 to 2 tablespoons chili powder 1 tablespoon Original Bisquick® 3 tablespoons water 1 can (14 1/2 ounces) whole tomatoes, undrained 1 can (16 ounces) whole kernel corn, drained 1 teaspoon salt 3/4 cup Original Bisquick 3/4 cup yellow cornmeal 2/3 cup milk 1 egg 1. Heat oven to 350°. Cook beef, onion and garlic in 2-quart saucepan over medium heat, stirring frequently, until beef is brown; drain. 2. Mix chili powder, 1 tablespoon Bisquick and the water; stir into beef mixture. Stir in tomatoes, corn and salt, breaking up tomatoes. Heat to boiling, stirring frequently. 3. Pour into ungreased square baking dish, 8x8x2 inches, or 2-quart casserole. Stir remaining ingredients until blended; pour over beef mixture. Bake 50 to 60 minutes or until crust is golden brown. Makes 8 servings Nutritional Info per 1 Serving: 290 calories (110 calories from fat); 12 g fat (4 g saturated); 60 mg cholesterol; 730 mg sodium; 33 g carbohydrate (3 g dietary fiber); 16 g protein. High Altitude (3500-6500 ft): Heat oven to 375°. Bake 50-55 min. ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.