Kickin' Cornbread

 From Betty's Soul Food Collection... This cornbread is cream of the crop, with cream-style corn adding a sweet moistness and green chiles jumping in with Mexican-inspired zest.


Ingredients

  • 2pouches (6.5 oz each) Betty Crocker™ cornbread & muffin mix
  • 1/4cup butter or margarine, melted
  • 2eggs
  • 1can (14.75 oz) cream style corn
  • 1can (4.5 oz) Old El Paso™ chopped green chiles, undrained

  • Steps

    • 1
      Heat oven to 400°F. Spray 9-inch square pan with cooking spray. In medium bowl, mix ingredients just until moistened (batter will be lumpy). Spread batter in pan.
    • 2
      Bake about 30 minutes or until golden brown. Let stand 5 minutes before serving.

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