2 (16 oz.) cans of mild or hot chili beans
1 (14.5 oz) can diced tomatoes with green chilies
1 large egg
2 tablespoons pure vegetable oil
1/2 cup milk
1 cup (4 oz.) shredded sharp cheddar cheese
Sour cream, shredded lettuce, chopped tomato, green onion slices, salsa
Heat oven to 400°F. Combine chili beans and tomatoes in a 10-inch cast iron skillet. Bring to a boil over medium heat, stirring occasionally.
Beat egg in a small bowl. Add oil, milk, cornmeal mix, and cheese; stir until well blended. Spoon cornbread batter around the edges of the filling in skillet.
Bake 20 to 25 minutes or until lightly browned. Serve with your choice of toppings.
Note: If a cast iron skillet is not available, heat beans and tomatoes in any skillet; pour into a greased 8x8-inch baking dish. Top with cornbread batter and bake as directed.
*Percent Daily Values are based on a 2,000 calorie diet.