Salsa Cornbread

1 package corn muffin mix, 
8-1/2 ounces
1/4 cup hot or mild salsa
1/4 cup water
2 tablespoons canned 
chopped green chiles
1egg, beaten

In a mixing bowl 
combine all ingredients; 
stir until moistened. 
Pour batter into 
lightly oiled 8x8x2-inch 
baking pan 
or 9x5x3-inch loaf pan. 
Place pan in center 
of cooking grate. 
Cook 25 to 30 minutes 
or until wooden pick 
inserted in the center 
comes out clean. 
Serve warm.