Cornbread with Chiles and Bacon

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

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

pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
tablespoons butter, melted
cup milk
can (4 oz) Old El Paso™ chopped green chiles
slices bacon, crisply cooked, crumbled
cup shredded Cheddar cheese (2 oz)

  • 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.