Recipe by: St. Louis Post-Dispatch 3/31/97
Preheat oven to 400 degrees. Line an 8-inch square pan with
foil, allowing it to overlap top edge of pan. In medium
bowl, combine egg, milk, sugar and cumin; beat well. Add
muffin mix; stir just until moistened. Gently stir in corn
and chilies. Pour into prepared pan; bake 20 to 25 minutes,
until golden brown.
To serve, lift corn bread from pan using foil; cut into
squares and serve warm.
