Corn bread crust:
2 pkgs. (8.5 oz) corn bread muffin mix
2 eggs, lightly beaten
2/3 c milk
1 can (11 oz) Mexican-style corn, drained
Filling:
1 can (15 oz) chili without beans
1 c shredded cheddar cheese
1 c shredded Monterey Jack cheese
½ c thinly sliced green onions with tops
½ c chopped pitted olives
tomatoes
sour cream optional
Preheat oven to 350. Spray round cake pans with cooking spray. In a bowl combine ingredients for crust and pour in pans, bake 20 minutes. Cool in pan 10 minutes and then turn out to finish cooling. In a saucepan heat chili until hot. Divide chili among crusts, top with cheeses, and additional toppings. Garnish with sour cream if desired.
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