Ingredients

The following ingredients have 12 Servings
  • 3 boxes of jiffy cornbread mix
  • 1 16 oz can of cream style corn
  • 1 4 oz can of green chilies
  • 2 eggs
  • 1 cup of shredded cheese (I used a mix of pepper jack and cheddar)
  • 1/4 cup of heavy cream
  • 2 tablespoons sugar

Instruction

  • Preheat oven & skillet to 300 degrees.
  • In a large bowl add the cornbread mix and the remaining ingredients. Mix until just combined, a few lumps are okay!
  • Allow the batter to rest for 15 minutes before baking. It allows the baking powder in the batter to incorporate air. When you pour the batter into the hot skillet, don't pop the bubbles.
  • Carefully remove the skillet from the oven. Coat the bottom & sides of the skillet evenly with canola oil.
  • Pour the cornbread batter into the hot cast iron skillet.
  • Bake for 40-50 minutes until a knife inserted comes out clean.