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Cornbread: Fiesta Chili Corn Bread

Source of Recipe

thefunplace.com


List of Ingredients

Corn Bread Crust
: 1 tablespoon veg oil
: 1 (11 ounces) can Mexican-style corn, drained
: 2 (9 ounces) packages corn muffin mix
: 2/3 cup milk
: 2 eggs slightly, beaten

: Filling
: 1 (15 ounces) can chili wwithout beans
: 1 cup shredded cheddar cheese
: 1 cup chredded Monterey Jack Cheese
: 1/2 cup thinly sliced green onions with tops
: 1/2 chopped drained pitted ripe olives
: Sour Cream




Recipe

Preheat the oven to 350 f.
: For the crust, coat two 10 inches round baking pans lightly with oil.
: Line the bottom with cooking parchment.
: Combine the corn, muffin mix, milk and eggs in a bowl mix well.
: Spoon half the batter into each of the prepared panss.
: Bake 20 minutes.
: Invert each crust on a serving platter.

: For the filling, heat the chili in aa 1 1/2 qt saucepan over the medium heat until hot.
: stirring occasionally.
: Spread the chili over ihe crust.
: Sprinkle with cheddar cheese. Monterey Jack Cheese and green onions and olives.
: Garnish with sour cream.
: Cut each into 8 wedges.
: Yields: 16 servings