Corn Bread Crusts:
2 pkg (8.5 oz ea) corn muffin mix
2 eggs, lightly beaten
2/3 cup milk
1 can (11 oz.) Mexican-style corn, drained

Filling:
1 can (15 oz) chili without beans
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded Monterey jack cheese
1/2 cup thinly sliced green onions with tops
1/2 cup chopped pitted ripe olives
sour cream (optional)

Preheat oven to 350F. Lightly spray 2 Flan Pans (Tiara pans) with vegetable oil. Place parchment paper circles in bottom of each pan. In mixing bowl, combine corn muffin mix, eggs, milk and corn; mix well. Divide batter evenly between pans. Bake 20 minutes. Cool cornbread crusts in pans 10 minutes; turn out onto serving plates.

In small saucepan, heat chile over medium heat until hot. Divide chili between corn bread crusts. Top with cheeses, green onions, and olives. Garnish with sour cream, if desired.

16 servings