Quilt-Topped Cornbread

Directions

• Coat two 9-in. round baking pans with cooking spray. Slice green chiles in half lengthwise; pat dry. Place six chile halves skin side down in a star burst pattern in each pan. Cut red pepper into twelve 1/4-in. slices and two 1-in. circles. Place slices between the chiles and circles in the center.
• Place cornbread mix in a large bowl. Combine the cream-style corn, Mexicorn, cheese, water, egg and egg substitute; stir into cornbread mix just until moistened. Pour into prepared pans.
• Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto serving plates.