Fiesta Chili Cornbread Recipe

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Category:	Category: Meats

Ingredients:	Ingredients: Cornbread Crusts: 2 (8.5 ounce) packages Jiffy© corn muffin mix 2 eggs, lightly beaten 2/3 cup 1% milk 1 (15 ounce) can corn, drained Filling: 2 cans 98% fat free turkey chili with beans 8 ounces reduced fat shredded cheddar cheese 1/2 cup sliced olives 1/4 cup green onion, thinly sliced 1/2 fresh tomato, diced sour cream

Directions:	Directions: Preheat oven to 325º. Spray 2 torte pans with cooking spray. In a large bowl, combine muffin mix, eggs, milk, and corn; mix until just combined. Divide batter between the pans. Bake for 20 minutes or until light golden brown. Remove to cooling rack. Cool cornbread crusts in pan for 10 minutes; turn out onto serving plates. In small saucepan, heat chili over medium heat until hot. Divide chili between cornbread crusts. Top with cheese, olives, green onion, and tomatoes. Cut each torte into 8 servings. Serve with sour cream.

Number Of Servings:	Number Of Servings: 16

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Fiesta Chili Cornbread Recipe

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