From Betty's Soul Food Collection... This cornbread is cream of the crop, with cream-style corn adding a sweet moistness and green chiles jumping in with Mexican-inspired zest.
pouches (6.5 oz each) Betty Crocker™ cornbread & muffin mix
cup butter or margarine, melted
can (14.75 oz) cream style corn
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
Heat oven to 400°F. Spray 9-inch square pan with cooking spray. In medium bowl, mix ingredients just until moistened (batter will be lumpy). Spread batter in pan.
Bake about 30 minutes or until golden brown. Let stand 5 minutes before serving.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.