This corny cornbread pairs perfectly with chili or a bowl of stew. Add corn to the batter and you’ll never go back.
1 box “fiesta” corn bread mix
1 can of sweet corn
1 cup sour cream
pickled jalapeños to taste
Make the cornbread mix according to the box (usually needs eggs and milk).
Add a full can or corn (a regular sized can) and the sour cream (1 cup).
Pour into a large glass baking dish and top with jalapeños.
Bake a few mins longer than the box says (we’ve added a lot of liquid).