Recipe - Fiesta Chili Corn Bread

Crust
2 pack (8.5 oz. ea.) corn muffin
mix
2 Eggs; slightly beaten
2/3 cup Milk
1 cn (11 oz.) Mexican style corn;
drained
Filling
1 cn (15 oz) no beans chili
1 cup Cheddar cheese; shredded
1 cup Monterey jack cheese
One half cup Green onions (greens
included), chopped
1 cn (2.25 oz) Black olives;
chopped
Sour cream

Preheat oven to 350 degrees F. Spray 2 Flan Pans with vegetable oil spray.
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 tarts out onto serving trays. In 1 One half 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. Yield: 12 servings or 24 sample servings.

Recipe by: Pampered Chef Posted to MCRecipe Digest V1 #681 by
hister@juno.com (Iris E. Dunaway) on Jul 20, 1997