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Chili Corn Bread Recipe

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This recipe for Chili Corn Bread, by , is from Ledet & Rickaway Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laurie Rickaway
Added: Saturday, November 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust

2 pkgs Jiffy Corn Bread Mix
2 eggs beaten slightly
2/3 cup milk
1 can (11 oz.) mexican style corn, drained

Filling

1 can (15 oz.) Chili no beans
1 cup shredded Cheddar cheese
1 cup Monterey Jack cheese
1/2 cup chopped green onion (greens included)
1 can (2.25 oz.) chopped black olives
sour cream

Directions:
Directions:
Preheat oven to 350. Lightly spray 2 flan pans with vegetable oil spray. In bowl, combine corn bread mix, eggs, milk and corn. Stir to combine. Divide batter in half and pour in each flan pan. Bake 20 minutes. Let cool 10 minutes and turn corn bread out onto serving trays. In saucepan, heat chili over medium heat. Divide chili in half and spread evenly in the center of the corn bread. Layer cheese, green onion and olives over chili. Garnish with sour cream if desired. Cut into pizza slices.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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