A can of ready-made chili and cornbread batter baked over top makes a complete meal with almost no hands-on time. The bread cooks on high heat while you sit down, then melts cheese into the warm surface. Serve with a sharp hot sauce and sour cream on the side.

Serves 2. 30 minutes, 8 at the stove.

About 460 calories a serving, 15 g protein, 24 g carbohydrate, 34 g fat. From USDA figures for 78% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Pour 1 can of chili into a small cast-iron or oven-safe skillet and set it on the stovetop over medium-high heat, stirring occasionally until it simmers, about 5 minutes. While it heats, whisk together 1/3 cup flour, 1/3 cup cornmeal, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
2. In a second bowl, beat 1 egg, then stir in 2 tablespoons oil and 1 tablespoon melted butter. Pour this into the dry ingredients and stir just until combined; a few lumps are fine. The chili should be simmering now.
3. Once the chili is simmering, drop spoonfuls of batter over the surface to cover it loosely; it will spread as it bakes. Set the skillet in the oven and bake until the cornbread is set and golden, about 20 minutes, checking at 18.20 min
4. Remove the skillet from the oven and sprinkle 1/2 cup shredded cheddar over the warm cornbread. Return it to the oven for 2 minutes so the cheese softens, then pull it out and let it sit for 2 minutes before serving.2 min

Note Swap the cheddar for any melting cheese you have. Leftovers keep covered in the fridge for three days and reheat gently in the oven. Serve with sour cream and a bottle of hot sauce, or a sharp salsa if you have it.