Instructions: Spray a 9-inch square glass baking pan with cooking spray; set aside. Preheat oven to 400 degrees.

In a nonstick skillet, heat oil over medium heat. Add onion; saute 5 minutes to soften. (Add a tablespoon or two of water if the onion becomes too dry.) In a bowl, combine onion, chili and barbecue sauce. Spread into prepared pan.

In a second bowl, stir together corn muffin mix and cumin. Whisk together egg and milk; stir into dry ingredients with a wooden spoon, mixing well. Spoon over chili and spread lightly.

Bake about 30 minutes, or until cornbread tests done in the center. Let cool 5 minutes before serving.

Yields 4 servings.

This speedy recipe is from "Guerrilla

Cooking: The Survival Manual For People Who Dont Like to Cook or Dont Have Time to Cook," by Mel Walsh

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