Chili Corn Bread Wedges Recipe

Chili Corn Bread Wedges Recipe photo by Taste of Home

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With a little help from a boxed mix and a can of green chilies, you'll have no trouble baking a pan of this sweet moist corn bread. Serve these thick slices alongside bowls of your family's favorite soup or chili. —Taste of Home Test Kitchen, Greendale, Wisconsin

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Chili Corn Bread Wedges Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

30 30

Ingredients

1 package (8-1/2 ounces) corn bread/muffin mix
1/3 cup milk
1 egg, lightly beaten
1 can (4 ounces) chopped green chilies
2 tablespoons sugar
3/4 cup frozen corn, thawed

Directions

Place corn bread mix in a large bowl. Combine the milk, egg, chilies and sugar; stir into corn bread mix just until moistened. Fold in corn.
Pour into a greased 9-in. round baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Cut into wedges; serve warm. Yield: 8 servings.

Nutritional Facts 1 wedge equals 165 calories, 4 g fat (1 g saturated fat), 34 mg cholesterol, 319 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Chili Corn Bread Wedges in Quick Cooking November/December 2004, p57

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Chili Corn Bread Wedges

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(1-1) of 1 reviews

Reviewed on Sep. 26, 2011 by Careaga

Fixed this for lunch with baked beans. It was delicious as small pieces were dipped in the sauce of the beans. This recipe will be made many more times in the future.