Ingredients:

• Corn Bread:
• Corn meal - 1 C
• Flour - 1C
• Sugar - ¼ C.
• Baking powder - 1 Tbsp. + 1 tsp.
• Salt - ½ tsp.
• Eggs - 2
• Monterey Jack cheese, shredded - 2 oz.
• Vegetable oil - ¼ C.
• Milk - ¾ C.
• Jalapeno, seeded, finely chopped - 2 medium size


• Jim Beam Chili, kept hot - 7 oz.
• Sour cream - 1 Tbsp.
• Black olives, sliced - 1 tsp.
• Scallions, chopped - 1 tsp.

Preparation:

1. In a bowl mix flour, cornmeal, baking powder, sugar and salt.
2. Add eggs, oil, milk, cheese and jalapeno and mix well.
3. Ladle hot chili in a 5” wide and 2” dip baking bowl.
4. Spoon in 1 ½ ounces of the cornbread mix on the chili but leave a bit of the edges with chili exposed and showing.
5. Bake in convection oven set at 400 F. for approximately 12-15 minutes or until corn bread turns golden brown.
6. Garnish chili with a dollop of sour cream, black olives, scallions and serve.

Yield: 1 serving (9oz.).