Quilt-Topped Cornbread

11 ingredients
3 steps

Ingredients

  • 2 cans (4 ounces each) whole green chiles
  • 1 large sweet red pepper
  • 2 packages (8-1/2 ounces each) cornbread/muffin mix
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (11 ounces) Mexicorn, drained
  • 1 cup shredded reduced-fat cheddar cheese
  • 2/3 cup water
  • 1 large
  • , lightly beaten
  • 1/4 cup
  • substitute

Directions

  1. 1
    Coat two 9-in. round baking pans with cooking spray. Slice green chiles in half lengthwise; pat dry. Place six chile halves skin side down in a star burst pattern in each pan. Cut red pepper into twelve 1/4-in. slices and two 1-in. circles. Place slices between the chiles and circles in the center.
  2. 2
    Place cornbread mix in a large bowl. Combine the cream-style corn, Mexicorn, cheese, water, egg and egg substitute; stir into cornbread mix just until moistened. Pour into prepared pans.
  3. 3
    Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto serving plates.

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