Southwest Corn Bread Bake

• 1 can (16 ounces) chili beans, undrained
• 1 can (8-3/4 ounces) whole kernel corn, drained
• 2 tablespoons chopped onion
• 1/2 teaspoon ground cumin
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 2 tablespoons sugar
• 1-1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup plus 1 tablespoon milk
• 1-1/2 teaspoons canola oil

1. In a large bowl, combine the chili beans, corn, onion and cumin. Transfer to an 8-in. square baking dish coated with cooking spray.
2. In another bowl, combine the dry ingredients. Combine milk and oil; stir into dry ingredients just until moistened.
3. Drop by tablespoonfuls over chili mixture; carefully spread over the top. Bake, uncovered, at 350u0b0 for 20-25 minutes or until golden brown.

chili beans, whole kernel corn, onion, ground cumin, allpurpose, cornmeal, sugar, baking powder, salt, milk, canola oil

Taken from www.tasteofhome.com/recipes/southwest-corn-bread-bake/ (may not work)