Fiesta Chili Corn Bread
Corn Bread Crust
1 tablespoon vegetable oil
1 (11 ounces) can Mexican-style corn, drained
2 (9 ounces) packages corn muffin mix
2/3 cup milk
2 eggs slightly, beaten
1 (15 ounces) can 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 chopped drained pitted ripe olives
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 pans.
Bake 20 minutes. Invert each crust on a serving platter.
For the filling, heat the chili in a 1 1/2 qt saucepan over the 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 8 wedges.