Fast and easy - Deliciously moist corn bread with a kick of heat.
1 box Jiffy Corn Bread Mix
⅓ cup sour cream
1 small can creamed corn
8 oz. pepperjack cheese, shredded
No nutrition information available
Preheat oven to 350 degrees.
In a medium size bowl mix egg, sour cream, creamed corn. Add cornbread mix and stir. Add shredded cheese and stir to mix.
Pour into a greased 8 inch iron skillet that has been preheated for 10 minutes in the oven.
Bake for 20 minutes or until lightly browned. Do not overcook or it will become dry.
Remove from oven and let rest for 10 minutes. Cut and serve.
You may use any type of cheese you like (extra sharp cheddar, Jack, etc.) For extra heat, add chopped Jalapenos.