Chili Cornbread

8 ingredients
4 steps

Ingredients

  • 2 (8 1/2 ounce) packages corn muffin mix
  • 1 (8 1/2 ounce) can cream-style corn
  • 1 (4 1/2 ounce) can green chilies, chopped, undrained
  • 1 cup cheddar cheese, shredded
  • 12 cup plain fat-free yogurt
  • 14 cup fat-free evaporated milk
  • 2 eggs, beaten
  • 12 teaspoon chili powder

Directions

  1. 1
    Combine all ingredients in a large bowl, stirring just until moistened.
  2. 2
    Pour batter into a 9x13-inch baking pan coated with nonstick cooking spray.
  3. 3
    Bake at 450 for 20 minutes or until golden brown.
  4. 4
    Cut into slices.

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