Jalapeño Spoon Bread

Ingredients:
1 box Jiffy cornbread mix
1 cup sour cream, at room temperature
1/2 stick butter
1 tbsp canola oil
1 cup canned creamed corn
3 eggs
¾ cup Monterey Jack cheese, grated
1 jalapeño, deseeded and deveined
1 tsp chili powder
1 tsp cumin

Directions:
1. With a hand mixer, combine cornbread mix with sour cream.
2. At the same time, heat the butter up on the stove and when it is almost melted, add it to the mixture. Next, add the oil.
3. Add creamed corn in two parts so that it’s easier to combine. Add eggs one at a time.
4. Add remaining ingredients.

Recipe courtesy of Sara Novak

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