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Chili Corn Bread Wedges
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1 package (8-1/2 ounces) corn bread/muffin mix
1 egg
1/3 cup milk
1 can (4 ounces) chopped green chilies
2 tablespoons sugar
3/4 cup frozen corn, thawed
Place corn bread mix in a large bowl. Combine the egg, milk, chilies and sugar;
stir into 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: 6-8 servings.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |