Cornbread with Chiles and Bacon

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

Ingredients

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)

Directions

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.

Notes










Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
179.4
% Daily Value
Total Fat
15.9g
24%
Saturated Fat
7.3g
37%
Cholesterol
64.9mg
22%
Sodium
282.6mg
12%
Total Carbohydrate
2.3g
1%
Sugars
1.6g
Protein
6.2g
% Daily Value*:
Vitamin C
9.50%
10%
Calcium
8.60%
9%
Iron
1.40%
1%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.