Chili Cornbread

• 2 (8 1/2 ounce) packages corn muffin mix
• 1 (8 1/2 ounce) can cream-style corn
• 1 (4 1/2 ounce) can green chilies, chopped, undrained
• 1 cup cheddar cheese, shredded
• 12 cup plain fat-free yogurt
• 14 cup fat-free evaporated milk
• 2 eggs, beaten
• 12 teaspoon chili powder

1. Combine all ingredients in a large bowl, stirring just until moistened.
2. Pour batter into a 9x13-inch baking pan coated with nonstick cooking spray.
3. Bake at 450 for 20 minutes or until golden brown.
4. Cut into slices.

corn muffin, creamstyle, green chilies, cheddar cheese, yogurt, milk, eggs, chili powder

Taken from www.food.com/recipe/chili-cornbread-181018 (may not work)