Quilt-Topped Cornbread

• 2 cans (4 ounces each) whole green chiles
• 1 large sweet red pepper
• 2 packages (8-1/2 ounces each) cornbread/muffin mix
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (11 ounces) Mexicorn, drained
• 1 cup shredded reduced-fat cheddar cheese
• 2/3 cup water
• 1 large
• , lightly beaten
• 1/4 cup
• substitute

1. Coat two 9-in. round baking pans with cooking spray. Slice green chiles in half lengthwise; pat dry. Place six chile halves skin side down in a star burst pattern in each pan. Cut red pepper into twelve 1/4-in. slices and two 1-in. circles. Place slices between the chiles and circles in the center.
2. Place cornbread mix in a large bowl. Combine the cream-style corn, Mexicorn, cheese, water, egg and egg substitute; stir into cornbread mix just until moistened. Pour into prepared pans.
3. Bake at 425u0b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto serving plates.

green chiles, sweet red pepper, mix, creamstyle corn, mexicorn, cheddar cheese, water, substitute

Taken from www.tasteofhome.com/recipes/quilt-topped-cornbread/ (may not work)