Fiesta Chili Corn Bread


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


  • 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


  1. Heat the oven to 350 degrees F.
  2. Corn Bread Crust: Coat two 10-inch round baking pans lightly with oil. Line the bottom with cooking parchment.
  3. Combine the corn, muffin mix, milk and eggs in a bowl mix well. Spoon half the batter into each of the prepared pans.
  4. Bake 20 minutes. Invert each crust onto a serving platter.
  5. 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.
  6. Garnish with sour cream.
  7. Cut each into 8 wedges.

Yield: 16 servings

Recipe credit: Pampered Chef

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