Fiesta Chili Corn Bread For the crust, coat two 10 inches round baking pans lightly with oil. Line the bottom with cooking parchment. Combine the corn, muffin mix, milk and eggs in a bowl mix well. Spoon half the batter into each of the prepared pans. Bake 20 minutes. Invert each crust on a serving platter. Garnish with sour cream. Cut each into 8 wedges. Yields: 16 servings |
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