Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix1/3 cup whole milk1 large egg, lightly beaten1 can (4 ounces) chopped green chiles2 tablespoons sugar3/4 cup frozen corn, thawed
Preparation
Place cornbread mix in a large bowl. Combine the milk, egg, chiles and sugar; stir into cornbread mix just until moistened. Fold in corn.
Pour into a greased 9-in. round baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes. Cut into wedges; serve warm.
