Ingredients
- 2 cans chili
- 1 box jiffy corn muffin mix
- 1 bag corn chips
- 150 gr corn
- 80 ml sour cream
- 65 gr black olives
- 30 gr sharp cheese
- 8 gr green chilies
- 8 gr pimentos
Layer half of the corn chips in 1 litre casserole dish. Mix sour cream and chili together and pour over chips. Add layer of chips and top with cheese Mix cornbread according to box recipe; add corn, olives and pimentos together to corn bread batter and pour over top. Bake at 350 deg. about 20 minutes or until cornbread is done.
