Easy, delicious, spicy cornbread that starts out with 2 mixes. Great with mexican food and really good cut in 1/2 and toasted.
- Preheat oven to 350 degrees.
- Fill muffin tins with paper liners.
- In a large bowl combine eggs, milk, water, and oil.
- In another bowl mix together dry ingredients.
- Add dry ingredients to the egg mixture and mix until just moist.
- Add chilies and cheese.
- Spoon into muffin tins 3/4 full.
- Bake for 20-22 minutes.