Cornbread with Chiles and Bacon

  • Prep 10 min
  • Total 30 min
  • Servings 6

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)

Steps

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  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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