Chili Cornbread

2, (8.5 oz. each) corn muffin mix

2/3 c. milk

15 oz. can no bean chili

1/2 c. pitted ripe olives, drained and chopped, optional

1 c. Monterey Jack cheese, shredded

2 eggs, lightly beaten

11 oz. can Mexican corn, drained

1 1/2 c. green onions, thinly sliced, optional

1 c. shredded cheddar cheese

sour cream

Preheat oven to 350. Spray 2 round pans. Place parchment circles in bottom of pans if desired. Combine muffin mix, eggs, milk, and corn until well blended. Divide evenly between pans. Bake 20 minutes, or until done. Cool 10 minutes in pans. Heat chili over medium heat until hot. Divide chili between cornbreads. Top with cheeses, green onions, and olives. Garnish with sour cream, if desired. Cut and serve. Makes 16 servings (8 per pan).

*This is more of a main dish/casserole