Mexican Cornbread

1 C sour cream
1 box Jiffy Corn Muffin mix
2 eggs
2 T sugar
1/2 C butter
14 oz. creamed corn
1 can diced jalapenos chilies (opt.)

Melt butter in a 9x9 pan, move butter around to coat the bottom of pan. Mix all other ingredients together. Pour into melted margarine. Bake at 375 degrees for 40-45 minutes until the top cracks and sides are golden brown.


Jayson & Sara said...

Thanks Lexi!! LOVED this!

Casey said...

Ohhhh! I am so excited to make this! It was so good the other night Lexi! Thanks for posting it!

Zane and Lexi said...

okay, I made this again for the missionaries - using IGA creamed corn and it came out WAY too salty. I recommend splurging for the good name brand stuff!