Recipe: Fiesta Chili Corn Bread (crust using corn muffin mix, Pampered Chef recipe)

FIESTA CHILI CORN BREAD

FOR THE CRUST:
2 packages (8.5 oz. each) corn muffin mix
2 eggs, slightly beaten
2/3 cup milk
1 (11 oz.) can Mexican style corn, drained
for the filling:
1 (15 oz) can no beans chili
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1/2 cup green onions, chopped (greens included)
1 (2.25 oz) can black olives, chopped
Sour cream (to garnish)

Preheat oven to 350 degrees F. Spray 2 Flan Pans with vegetable oil spray.

TO PREPARE THE CRUST:
Combine corn muffin mix, eggs, milk and corn in Batter Bowl. Divide batter in half and pour in each Flan Pan.

Bake 20 minutes. Let cool 10 minutes and turn crusts out onto serving trays.

In 1 1/2 quart saucepan heat chili over medium heat.

Divide chili in half and spread evenly in the well of each flan tart. Layer cheeses, green onions and olives over chili. Garnish with sour cream if desired.

Makes 12 servings or 24 sample servings
Source: Pampered Chef
From: linda/tennessee