Mexican Cornbread Recipe

Mexican cornbread recipe topped with chili, green onions, black olives, and melted cheeses.

Chili Corn Bread
* 1 packages 8.5 ounces corn muffin mix
* 1 eggs, lightly beaten
* 1/2 cup milk
* 1 can (11 ounces) Mexican-style corn, drained

Filling
* 1 can (15 ounces) chili without beans
* 1/2 cup green onions with tops, thinly sliced
* 1/2 cup pitted ripe olives, drained and chopped
* 1 cup (4 ounces) shredded Cheddar cheese
* 1 cup (4 ounces) shredded Monterey Jack cheese
* Sour cream (optional)

Preheat oven to 350°F Using 12 by 12 cake pan spray lightly with vegetable oil. In 2-Qt. mixing bowl, combine corn muffin mix, eggs, milk, and corn; mix until well blended.

Bake 20 minutes. Remove to Nonstick Cooling Rack. Cool corn bread in Pan 10 minutes; turn out onto serving plates. In 1 Qt. saucepan, heat chili over medium heat until hot.

Slice onions, chop olives in food chopper. top with cheese, green onions, and olives. Garnish with sour cream, if desired. "Slice ‘N Serve".

Don"t forget with our corn bread recipe we will need our SALSA.

Tip: To heat chili in microwave oven, place chili in Covered Micro Cooker. Microwave on HIGH 2-3 minutes or until hot. Proceed as recipe directs.

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