Green Chili Cornbread
I serve this wonderful cornbread with honey butter to help tone down the bread's spiciness.—Tracy Golder, Bloomsburg, Pennsylvania
Ingredients
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 1 large egg
- 2 tablespoons butter, melted
- 1 can (11 ounces) Mexicorn, drained
- 1 can (4 ounces) chopped green chilies, drained
- 1-1/2 cups shredded pepper Jack cheese
- 1/4 teaspoon hot pepper sauce
- HONEY BUTTER:
- 1/2 cup butter, softened
- 2 tablespoons honey
