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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Ingredients:
1 can(s) (14-3/4 ounces) cream-style corn |
1 can(s) (15-1/4 ounces) whole kernel corn, drained |
1 4-oz. can(s) chopped green chiles, drained |
2 8-1/2 oz package(s) corn bread/muffin mix |
1 cup(s) shredded monterey jack cheese |
Directions:
1. Prepare corn bread mixes according to package directions. Pour half of the batter into a greased 11-in.-by-7-in. baking pan. Combine corn and creamed corn; spread over batter. Top with chiles and cheese. Carefully spread with remaining corn bread batter.
2. Bake, uncovered, at 375 degrees for 25-30 minutes or until a toothpick comes out clean. Serve warm.
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