Fiesta Chili Cornbread Pie
"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."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.