Ingredients:

  • 2 boxes Jiffy Corn Muffin Mix
  • 4 Tbsp Unsalted Butter, melted
  • 4 large Eggs
  • 1 cup Full-Fat Sour Cream
  • 1 (15 oz) can Sweet Corn Kernels, well-drained
  • 1 (4 oz) can Diced Green Chiles, not drained
  • 1 cup Shredded Monterey Jack Cheese, divided
  • 1 cup Shredded Sharp Cheddar Cheese, divided
  • 1 medium Jalapeño Pepper, finely minced (seeds removed)
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper

Instructions:

  1. Preheat oven to 375°F (190°C). Grease your 9x9 inch baking pan thoroughly with butter or cooking spray. Gently melt the butter and set it aside to cool slightly.
  2. In the large mixing bowl, whisk together the eggs, sour cream, and the slightly cooled melted butter until smooth and well-combined.
  3. Gradually add both boxes of Jiffy Corn Muffin Mix to the wet ingredients. Use a rubber spatula to gently fold the mixture until just combined. Stop mixing the moment the dry streaks disappear to avoid tough cornbread.
  4. Fold in the well-drained corn kernels, the can of diced green chiles (liquid included), the minced jalapeño, sea salt, pepper, and 1 ½ cups of the combined shredded cheese (reserving the remaining ½ cup for topping).
  5. Pour the prepared batter into the greased baking pan, smoothing the top with the spatula.
  6. Sprinkle the remaining ½ cup of shredded cheese evenly over the top of the batter.
  7. Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean.
  8. Allow the cornbread to cool in the pan for at least 10 minutes before slicing and serving. This allows the structure to set and prevents crumbling.