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Chili Cornbread Wedges

Total Time

Prep/Total Time: 30 min.


8 servings

With a little help from a boxed mix and a can of green chilies, you'll have no trouble baking a pan of this sweet moist corn bread. Serve these thick slices alongside bowls of your family's favorite soup or chili. —Taste of Home Test Kitchen, Greendale, Wisconsin


  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1/3 cup whole milk
  • 1 large egg, lightly beaten
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons sugar
  • 3/4 cup frozen corn, thawed


  1. Place cornbread mix in a large bowl. Combine the milk, egg, chiles and sugar; stir into cornbread mix just until moistened. Fold in corn.
  2. 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.

Nutrition Facts

1 wedge: 165 calories, 4g fat (1g saturated fat), 34mg cholesterol, 319mg sodium, 29g carbohydrate (11g sugars, 1g fiber), 4g protein.

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