Gluten-Free Chili/Cheese Cornbread

1-1/4 cup Pamela's Baking & Pancake Mix
1 cup fine yellow cornmeal
1/3 cup sugar or honey
1/2 teaspoon salt
2 egg, beaten
1 cup milk
2 tablespoons melted butter
1 cup whole corn niblets (drained)
1 cup grated sharp chedder cheese
1 4 oz can of diced chilis (drained)

Preheat over to 375 degrees.

Mix all ingredients together. Pour into a greased 8-inch square pan.
Bake for 50 - 60 minutes or until an inserted toothpick comes out clean.

(An alteration of Cornbread/Muffin recipe on Pamela’s website.)
http://www.pamelasproducts.com/recipe_frames.html