Fiesta Chili Corn Bread

Source: The Pampered Chef

Corn Bread Crust:
1 tablespoon vegetable oil
1 (11 ounce) can Mexican-style corn, drained
2 (9 ounce) package scorn muffin mix
2/3 cup milk
2 eggs slightly, beaten

Filling:
1 (15 ounce) can chili without beans
1 cup shredded Cheddar cheese
1 cup shredded Monterey jack cheese
1/2 cup thinly sliced green onions with tops
1/2 cup chopped, drained, pitted ripe olives
Sour cream

Heat the oven to 350 degrees F.

For the crust, coat two 10-inch round baking pans lightly with oil. Line the bottom with cooking parchment. Combine the corn, muffin mix, milk and eggs in a bowl mix well. Spoon half the batter into each of the prepared pans. Bake 20 minutes. Invert each crust onto a serving platter.

For the filling, heat the chili in a 1 1/2-quart saucepan over the medium heat until hot. stirring occasionally. Spread the chili over the crust. Sprinkle with cheddar cheese. Monterey Jack Cheese and green onions and olives.

Garnish with sour cream. Cut each into 8 wedges.

Yields: 16 servings