Fiesta Chili Cornbread Pie - cooking recipe

Ingredients

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
2/3 cup milk
2 eggs (lightly beaten)
FILLING
1 3/4 cups homemade chili (or a 15-ounce can of chili)
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1/2 cup thinly sliced green onion (use tops too)
1/2 cup sliced drained pitted ripe olives
sour cream (optional)

Preparation

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.