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Jalapeño Corn Spoonbread
Ingredients
- – 8.5-ounce box corn muffin mix
- – 14.75-ounce can cream corn
- – 6 ounces frozen corn (no need to thaw)
- – 4 tablespoons butter, melted
- – 1 cup (8 ounces) sour cream
- – 3 eggs, beaten
- – ¼ cup pickled jalapeños, chopped (or 4-ounce can chopped green chilies, if preferred)
- – ¼ cup shredded sharp cheddar cheese (or Monterey Jack, Pepper Jack, etc.), optional
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