Fiesta Chili Cornbread Dinner submitted by Mom Johnson
A kid-pleaser, Mom-pleaser (it's easy!), and great for those special game-nights! Use your "flan" pans if you have them - the ones with the raised center so that when you turn the pan over there is an indentation to hold all that chili yumminess. (I also like to add black beans and set out extra salsa.)

Preheat the oven to 350 degrees. Lightly spray pans with Pam or lightly oil with vegetable oil. Combine corn muffin mixes, eggs, milk and corn. Mix well and divided between 2 pans. Bake for 20 minutes then cool cornbread crusts in pans for 10 minutes. Turn crusts out onto large serving platters. In a small saucepan, heat the chili over medium heat until hot. Divided chili between cornbread crusts, top with cheeses, green onions, and your choice of toppings. Makes about 12-16 servings.

v Cornbread Crusts:
v 2 pkgs. (8.5 oz. each) corn muffin mix
v 2 eggs, lightly beaten
v 2/3 cup milk
v 1 can (11 oz.) Mexican-style corn, drained

v Filling:
v 1 can (15 oz.) chili without beans
v 1 cup shredded cheddar cheese
v 1 cup Monterey Jack cheese
v 1/2 cup thinly sliced green onions with tops
v 1/2 cup chopped pitted olives (optional)
v Sour cream (optional)
v Freshly chopped cilantro and avocado (optional)