Jalapeno Bacon Corn Spoonbread

JALAPEÑO BACON CORN SPOONBREAD

– 8.5-ounce box corn muffin mix
– 14.75-ounce can cream corn
– 6 ounces frozen corn
– 4 tablespoons butter, melted
– 1 cup sour cream
– 3 eggs, beaten
– ¼ cup jalapeños, chopped (or 4-ounce can chopped green chilies, if preferred)

-- 4 slides bacon, cooked and chopped
– ¼ cup shredded sharp cheddar cheese

1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Spray a 10-inch cast iron skillet with nonstick spray.
2. In a large bowl, whisk the muffin mix, frozen corn, cream corn, butter, sour cream and eggs together. Stir in the pickled jalapeños.
3. Pour the batter into the cast iron skillet.
4. Bake 35 to 40 minutes, until browned and the cornbread starts to pull away from the edges of the skillet.