1 (8 1/2 oz.) pkg. corn bread/muffin mix
1/3 c. milk
1 (4 oz.) can chopped green chilies
2 Tbsp. sugar
3/4 c. frozen corn, thawed
Place corn bread mix in a large bowl. Combine the egg, milk,
chilies and sugar. Stir into mix just until moistened. Fold in
corn. Pour into greased 9-inch round baking pan. Bake at 400 degrees for
20 to 25 minutes or until a toothpick inserted near the center
comes out clean. Cool on a wire rack for 5 minutes. Cut into
wedges. Serve warm with your favorite soup or chili.
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