Created by MimiMaine on January 27, 2012
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.