Cornbread with Chiles and Bacon

Cornbread with Chiles and Bacon

Bloggers Adam and Joanne Gallagher from Inspired Taste punch up a cornbread mix with chopped green chiles, bacon and Cheddar cheese.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

6

servings

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)
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Add some diced jalapeño chile to the batter for an extra kick.
Try adding 1/2 cup frozen (thawed) corn, too.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.