Recipe by : Pampered Chef

Ingredients :
Corn Bread Crust:
2 Pkgs.(8.5 oz.each) corn muffin mix
2 eggs lightly beaten
2/3C. milk
1 Can Mexican-style corn drained
Filling:
1 Can chili without beans (15oz.)
1C. shredded cheddar cheese
1C. shredded Monterey Jack Cheese
1/2C. thinly sliced green onions with tops
1/2C. chopped pitted ripe olives
Sour cream (optional)

Instructions :
Preheat oven 350f. Spray pan with vegetable spray. Combine corn muffin mix,eggs,milk and corn. Divide into two pie dishes. Bake about 20 min. or until golden brown. Heat chili in small saucepan & pour over cornbread crust then garnish with cheese,onions and olives on top (sour cream).

Yield 16 servings

Submitted_by : BAC
City : Onsted
State : Michigan
Country : USA
Email : Beth1@frontiernet.net

md019903

Aunt Libby's Kitchen [http://mcgees.com/kitchen/]