If you are in a part of the United States that has been dealing with grueling heat this summer, here is a quick dinner in anticipation of a cooler fall!
1 pkg. corn muffin mix
1 egg, beaten
1/3 cup milk
1 can chili, no beans, 15 oz.
8 oz pkg shredded Mexican blend cheese
Spray a 10-inch springform pan with non-stick spray. Line the bottom with parchment paper cut to fit.
In a bowl, combine the corn muffin mix with the egg and milk until well blended. Pour batter into the pan. Bake at 350 degrees for 20 minutes and cool for 10 minutes. Top with heated chili and shredded cheese.