FIESTA CHILI CORN BREAD

By

Charlotte Powell

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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.

Preparation

Step 1

●Serve with sour cream if desired.

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