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Cornbread with Chiles and Bacon

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  • Prep Time 10 min
  • Total Time 30 min
  • Servings 6

We added chopped green chilies, crisp bacon and cheddar cheese to Betty Crocker cornbread mix to make our hearty and tasty cornbread squares.

Inspired Taste Recipe by Inspired Taste
October 18, 2012

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)

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Directions

  • 1 Heat oven to 375°F. Spray 8- or 9-inch square pan with cooking spray.
  • 2 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.
  • 3 Bake 16 to 18 minutes or until edges are golden brown. Cut into squares; serve warm.

Expert Tips

Add some diced jalapeño chile to the batter for an extra kick.

Try adding 1/2 cup frozen (thawed) corn, too.

Nutrition Information

No nutrition information available for this recipe.

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