Fiesta Chili Cornbread Pie

READY IN: 40mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • CORN BREAD CRUST
  • 1
    tablespoon vegetable oil
  • 1
    (11 ounce) can corn niblets (or Mexican-style corn, drained )
  • 2
    (9 ounce) packages corn muffin mix
  • 23
    cup milk
  • 2
    eggs (lightly beaten)
  • FILLING
  • 1 34
    cups homemade chili (or a 15-ounce can of chili)
  • 1
    cup shredded cheddar cheese
  • 1
    cup shredded monterey jack cheese
  • 12
    cup thinly sliced green onion (use tops too)
  • 12
    cup sliced drained pitted ripe olives
  • sour cream (optional)
Advertisement

DIRECTIONS

  • CORN BREAD CRUST:
  • Coat two 10-inch round baking pans lightly with oil and line bottoms with cooking parchment.
  • Combine the muffin mix, corn, milk, and eggs in a large mixing bowl; mix well.
  • Spoon half of batter into each of the pans.
  • Bake for 20 min; cool in pans on wire rack for 10 minutes.
  • Invert each crust onto a serving platter.
  • FILLING:
  • Heat the Chili in a saucepan over medium heat till hot.
  • Spread the Chili evenly over the prepared crusts.
  • Sprinkle with cheddar cheese, Monterey Jack cheese, green onions, and ripe olives.
  • Garnish with sour cream.
  • Cut into 8 wedges.
Advertisement