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“This is a quick meal and sort of like a pizza made with a corn bread crust. It makes two and is yummy. It makes a good Sunday night meal or great for the sports fan to munch on while cheering for their favorite team. This is a good recipe to use any Chili you have made and put in the freezer or you can use the canned.”
READY IN:
40mins
SERVES:
16
UNITS:
Metric

Ingredients Nutrition

  • CORN BREAD CRUST
  • 14.79 ml vegetable oil
  • 311.84 g can corn niblets (or Mexican-style corn, drained )
  • 2 (510.29 g) package corn muffin mix
  • 157.80 ml milk
  • 2 eggs (lightly beaten)
  • FILLING
  • 414.03 ml homemade chili (or a 15-ounce can of chili)
  • 236.59 ml shredded cheddar cheese
  • 236.59 ml shredded monterey jack cheese
  • 118.29 ml thinly sliced green onion (use tops too)
  • 118.29 ml sliced drained pitted ripe olives
  • sour cream (optional)

Directions

  1. CORN BREAD CRUST:
  2. Coat two 10-inch round baking pans lightly with oil and line bottoms with cooking parchment.
  3. Combine the muffin mix, corn, milk, and eggs in a large mixing bowl; mix well.
  4. Spoon half of batter into each of the pans.
  5. Bake for 20 min; cool in pans on wire rack for 10 minutes.
  6. Invert each crust onto a serving platter.
  7. FILLING:
  8. Heat the Chili in a saucepan over medium heat till hot.
  9. Spread the Chili evenly over the prepared crusts.
  10. Sprinkle with cheddar cheese, Monterey Jack cheese, green onions, and ripe olives.
  11. Garnish with sour cream.
  12. Cut into 8 wedges.

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