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Fiesta Chili Cornbread Pie
At a Glance
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 40 min
- Servings
- 16.00 serving(s)
Categories
- Main dish
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Any
Servings & Nutrition
Original recipe serves 16. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Fiesta Chili Cornbread Pie brings together 1 tablespoon vegetable oil, 1 (11 ounce) can corn niblets (or Mexican-style corn, drained ), 2 (9 ounce) packages corn muffin mix in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 16 servings.
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Ingredients
- 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)
- 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)
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Instructions
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.
Keep Cooking
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