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Fiesta Chili Corn Bread

21st.Century.Chef's picture
Ingredients
  Corn muffin mix 17 Ounce
  Eggs 2 , lightly beaten
  Milk 2⁄3 Cup (10.67 tbs)
  Canned mexican style corn 11 Ounce, drained (1 Can)
  No beans chili 15 Ounce (1 Can)
  Shredded cheddar cheese 1 Cup (16 tbs)
  Shredded monterey jack cheese 1 Cup (16 tbs)
  Chopped scallions 1⁄2 Cup (8 tbs) (Including Tops)
  Canned chopped black olives 2 1⁄4 Ounce (1 Can)
Directions

Preheat oven to 350° F.
Prepare crusts: Lightly spray 2 Flan Pans with non-stick vegetable spray.
In Batter Bowl combine corn-muffin mix, eggs, milk and corn; stir to combine.
Pour half of batter into each Flan Pan and bake 20 minutes.
Cool corn-bread crusts in pans 10 minutes, then turn out and arrange on serving trays.
Prepare filling: Meanwhile, in 1 1/2-quart Generation II Saucepan, heat chili over medium heat.
Spread half of hot chili evenly in the well of each corn-bread crust.
Evenly distribute cheeses, scallions, and olives over chili and garnish with sour cream, if desired.
Cut into wedges with Pizza Cutter and serve with Mini-Serving Spatula.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
2

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