Ingredients
2 packages (8-1/2 ounces each) cornbread/muffin mix1 can (15-1/4 ounces) whole kernel corn, drained1 can (14-3/4 ounces) cream-style corn1 can (4 ounces) chopped green chilies, drained1 cup shredded Monterey Jack cheese
Preparation
Prepare cornbread mixes according to package directions. Pour half of the batter into a greased 11x7-in. baking dish. Combine corn and creamed corn; spread over batter. Top with chilies and cheese. Carefully spread with remaining cornbread batter.
Bake, uncovered, at 375° for 25-30 minutes or until a toothpick comes out clean. Serve warm.
