Fiesta Chili Corn Bread Recipe
Ingredients
| Corn package | 2 (Crust:) | |
| 2 eggs, lightly beaten | ||
| Milk | 2/3 Cup (16 tbs) (Crust:) | |
| Corn | 1 Can (10oz), drained (Crust:) | |
| Chili | 1 Can (10oz) (Filling:) | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) (Filling:) | |
| Shredded monterey jack cheese | 1 Cup (16 tbs) (Filling:) | |
| 1/2 cup chopped scallions, including tops | ||
| Black olives | 1 Can (10oz), chopped (Filling:) | |
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.
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.
Chef
