Cornbread With Chiles And Bacon Recipe

Ingredients

1

                        pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix

2

tablespoons butter, melted

1

egg

1/3

cup milk

1

can (4 oz) Old El Paso™ chopped green chiles

4

slices bacon, crisply cooked, crumbled

1/2

cup shredded Cheddar cheese (2 oz)

Preparation

Heat oven to 375°F. Spray 8- or 9-inch square pan with cooking spray.

In medium bowl, stir together cornbread mix, melted butter, egg and milk just until moistened (batter will be lumpy). Stir in chiles and half of the bacon and cheese. Pour into pan. Sprinkle remaining bacon and cheese over batter.

Bake 16 to 18 minutes or until edges are golden brown. Cut into squares; serve warm.

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