Easy New Mexico Cornbread
1 13-ounce package cornbread mix
1 cup creamed corn
2/3 cup sun-dried tomatoes in oil, drained and chopped
1 tablespoon cilantro, minced
1 to 2 Roasted Hatch Chiles (or other peppers of your choice such as jalapeno, serrano, fresno, or anaheim), minced
Butter or fresh salsa, for garnish
(See instructions for roasting Hatch Chiles here.)
Preheat oven as instructed on cornbread package.
Prepare cornbread mix according to package directions, except use half the water specified. Add egg, then creamed corn, tomatoes, cilantro and chile.
Bake according to package directions for the minimum time; do not overbake. Cut into squares and serve warm. Serve with butter, or dip into fresh salsa.