Quilt-Topped Cornbread

1. 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. 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. 3

   Bake at 425u00b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto serving plates.

No additional tips available.