2 8-oz boxes Jiffy corn muffin mix
2 large eggs
1/2 cup Half & Half or milk
4 oz can chopped green chilies or 2 tsp. chopped jalapeno pepper (seeded)
1 tsp. Tony's Creole seasoning
1-2 tbsp. minced onion (sautéed in 1/2 - 1 tsp. butter)
1 can cream style corn
8 oz sour cream
1/2 cup shredded cheddar cheese

Preheat oven to 425°F.

Beat eggs. Blend in milk and sour cream. Add peppers, creole seasoning, sautéed onion, cream style corn, and cheese..stir to blend evenly, add corn bread mix; stir. Heat 12” iron skillet on medium on stove top till warm.

When warm, add and coat inside of skillet with 1-2 tablespoon (s) oil, pour in cornbread batter.

Bake in the preheated oven 25 minutes; will be browned evenly on top. Cool 10 minutes and serve.

Submitted by: Carole Williams