Fiesta Chili Corn Bread Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 16

Ingredients:
***CORN BREAD CRUST***
1 tablespoon vegetable oil
1 can (11 oz. size) Mexican-style corn, drained
2 packages (9 oz. size) corn muffin mix
2/3 cup milk
2 eggs, slightly beaten
***FILLING***
1 can (15 oz. size) chili without beans
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
1/2 cup thinly sliced green onions with tops
1/2 cup chopped drained pitted ripe olives
Sour cream

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Directions:

Heat oven to 350. For the crust, coat two 10" 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 pans. Bake 20 minutes. Invert each crust on a serving platter.

For the filling, heat the chili in a 1-1/2 quart saucepan over medium heat until hot, stirring occasionally.

Spread the chili over the crust. Sprinkle with cheddar cheese, Monterey jack cheese and green onions and olives. Garnish with sour cream. Cut each into wedges.

This recipe from CDKitchen for Fiesta Chili Corn Bread serves/makes 16