Quick Corn Bread with Chilies 'n' Cheese

Quick Corn Bread with Chilies 'n' Cheese
Makes 16 servings

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Quick Corn Bread with Chilies 'n' Cheese

Ingredients

1	package (12 to 16 ounces) corn bread or corn muffin mix, plus ingredients to prepare mix
1	cup (4 ounces) shredded Monterey Jack cheese, divided
1	can (4 ounces) chopped green chilies, drained
1	envelope LIPTON® RECIPE SECRETS® Vegetable Soup Mix

1. Prepare corn bread mix according to package directions; stir in 1/2 cup cheese, chilies and soup mix.

2. Spread batter in lightly greased 8-inch square baking pan; bake as directed. While warm, top with remaining 1/2 cup cheese. Cool completely on wire rack. To serve, cut into squares.

To see more great recipes in related categories, click the links below

Lipton® Recipe Secrets® | Muffins & Quick Breads | 6 Ingredients or Less | USA-Southwest

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