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Fiesta Chili Corn Bread Recipe

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This recipe for Fiesta Chili Corn Bread, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Karen S. Galt


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

1 can (15 oz) chili without beans
1/2 c. green onions with tops, thinly sliced
1/2 c. olives, drained and chopped
1 c. (4 oz) shredded Cheddar cheese
1 c. (4 oz) shredded Monterey Jack cheese
Sour cream (optional)

Preheat oven to 350 Lightly spray 2 Flan Pans or 1 cookie sheet with cooking spray. In a bowl, combine corn muffin mix, eggs, milk, and corn; mix until well blended. Bake for 20 minutes; In a sauce pan, heat chili over medium heat until hot. After it is heated spread over the baked corn bread crusts. Top with olives, green onions, and olives. Garnish with sour cream, if desired.




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