Fiesta Chili Cornbread Pie

Prep Time
Cook Time
Ready In

"This is q quick meal and sort of like a pizza made with a corn bread crust. It is good on a Sunday night or for a football game for munching. If you have leftover chili in the refrigerator, this is a good recipe to use it up; if not use canned."

Original recipe yields 12 servings


  • Serving Size: 1 (135.6 g)
  • Calories 350.2
  • Total Fat - 14.8 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 60.9 mg
  • Sodium - 659.8 mg
  • Total Carbohydrate - 42.2 g
  • Dietary Fiber - 6.2 g
  • Sugars - 0.7 g
  • Protein - 13.3 g
  • Calcium - 202.1 mg
  • Iron - 2 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 0.1 mg

Step 1

CORN BREAD CRUST: Coat two 10" round baking pans with oil and line bottoms with cooking parchment.

Step 2

Combine muffin mix, corn, milk, and eggs in a large bowl; mix well and spoon half of the batter into each of the pans; bake for 20 minutes at the temperature suggested on muffin box; cool and invert each crust onto a serving platter.

Step 3

FILLING: Heat the chili in a saucepan over medium heat till hot; spread this evenly over the prepared crusts.

Step 4

Sprinkle with the two cheeses, green onions, and ripe olives; garnish with sour cream and cut into eight wedges.

Tips & Variations

No special items needed.



Oustanding! the crust is to die for, I used canned chili I'm sure it would have been even better with homemade next time I'll make my own, this went together quite easily which is a huge plus for me, I will make this again for certain, thank you for your recipe

review by:
(3 Jun 2012)