Mexican Cornbread Recipe

* 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.

Tags: mexican cornbread recipe, mexican recipes, chili cornbread recipe