Quick and easy cornbread with a Mexican twist!
-
3
large eggs
-
3
tablespoons
vegetable oil
-
1
14 or 15 ounce can cream style corn
-
1/2
cup
frozen yellow corn
no need to thaw
-
1/2
cup
light sour cream or plain Greek yogurt
-
1
cup
shredded Monterey Jack or pepper Jack cheese
-
1
small can diced green chiles
drained
-
2
8-1/2 ounce packages Jiffy Corn Muffin Mix
-
Coat a 13" x 9" baking dish with non-stick cooking spray. Preheat oven to 375 degrees.
-
Beat eggs and oil with a wooden spoon until well combined. Add creamed corn, frozen corn, sour cream, cheese, and diced green chiles and mix until well combined. Add Jiffy Corn Muffin Mix and stir just till moistened. Batter will be slightly lumpy.
-
Pour mixture into the prepared baking dish and place in the oven. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.