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Ingredients
- Crust: 2 pkgs (8.5 oz ea.) corn muffin mix
- 2 eggs, lightly beaten
- 2/3 C. butter milk
- 1 can (11 oz.) Mexican style corn, drained
- Filling: 1 can (15 oz.) chili without beans
- 1 C. (4 oz.) shredded cheddar cheese
- 1 C. (4 oz.) shredded Monterey Jack cheese
- ½ C. thinly sliced green onions with tops
- ½ C. chopped pitted ripe olives
- ●Preheat oven to 350 F.
- ●Lightly spray 2 flan pans with vegetable oil.
- ●Place parchment circles in bottom of each pan.
- ●In a quart mixing brown, combine corn muffin mix, eggs, milk and corn and mix well.
- ●Divide batter evenly between 2 pans.
- ●Bake for 20 min. Cool corn bread crust in pan 10 min.; then turn out onto serving platter.
- ●Heat chili and divide between the two corn bread crust; top with cheeses, green onions, and olives.
Details
Preparation
Step 1
●Serve with sour cream if desired.
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