Ingredients :
Corn Bread Crust: 2 Pkgs.(8.5 oz.each) corn muffin mix 2 eggs lightly beaten 2/3C. milk 1 Can Mexican-style corn drained Filling: 1 Can chili without beans (15oz.) 1C. shredded cheddar cheese 1C. shredded Monterey Jack Cheese 1/2C. thinly sliced green onions with tops 1/2C. chopped pitted ripe olives Sour cream (optional)
Instructions :
Preheat oven 350f. Spray pan with vegetable spray. Combine corn muffin mix,eggs,milk and corn. Divide into two pie dishes. Bake about 20 min. or until golden brown. Heat chili in small saucepan & pour over cornbread crust then garnish with cheese,onions and olives on top (sour cream).
Yield 16 servings
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Saturday, April 15, 2017
Fiesta Chili Corn Bread
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