Wednesday, January 21, 2009

Chili Corn Bread

Mix:



2 pkg. corn muffin mix



2 eggs lightly beaten



2/3 c milk



1 can mexican corn(drained)



Toppings:



1 can chili



1 c shredded cheese



1/2 c chopped black olives



1/2 c diced green onions



diced tomatoes



sour cream







Lighlty spray pan(s) add the above corn mixture and bake on 350 for 20 mins



Heat chili till hot then pour on top of bread, add additional toppings







Sandra Wilson

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