Fiesta Chili Cornbread Pie

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 16
• 1 tablespoon vegetable oil
• 1 (11 ounce) can corn niblets (or mexican-style corn, drained )
• 2 (9 ounce) packages corn muffin mix
• 2/3 cup milk
• 2 eggs (lightly beaten)
• 1 3/4 cups homemade chili (or a 15-ounce can of chili)
• 1 cup shredded cheddar cheese
• 1 cup shredded monterey jack cheese
• 1/2 cup thinly sliced green onion (use tops too)
• 1/2 cup sliced drained pitted ripe olives
• sour cream (optional)

Recipe

• 1 corn bread crust:.
• 2 coat two 10-inch round baking pans lightly with oil and line bottoms with cooking parchment.
• 3 combine the muffin mix, corn, milk, and eggs in a large mixing bowl; mix well.
• 4 spoon half of batter into each of the pans.
• 5 bake for 20 min; cool in pans on wire rack for 10 minutes.
• 6 invert each crust onto a serving platter.
• 7 filling:.
• 8 heat the chili in a saucepan over medium heat till hot.
• 9 spread the chili evenly over the prepared crusts.
• 10 sprinkle with cheddar cheese, monterey jack cheese, green onions, and ripe olives.
• 11 garnish with sour cream.
• 12 cut into 8 wedges.