1. Preheat oven to 350°F. Cook sausage in large skillet over
medium-high heat 8-10 minutes or until thoroughly cooked, stirring
2. Beat eggs, milk and butter in large bowl with wire whisk until well
blended. Add muffin mix, corn and cilantro; mix well.
3. Pour half of
the batter into lightly greased 13x9-inch baking dish; cover with
layers of half each of the sausage, chiles and cheese. Repeat layers;
4. Bake 40-45 minutes or until golden brown, uncovering after 30
minutes. Let stand 5 minutes before cutting into 8 squares. Serve with
sour cream and salsa, if desired.
This satisfying cornbread can also be cut into 16 pieces and served as
a side dish.
Makes: 8 servings (1 square each)