Fiesta Chili Corn Bread
|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)|
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.