INGREDIENTS
- 2 (8.5 ounce) boxes cornbread mix
- 1 large can (14¾ ounce) cream-style corn
- 2 large eggs
- ½ cup sour cream
- 2 tbsp heavy cream
- 2 tbsp Louisiana Pepper Exchange Green Jalapeño Puree
DIRECTIONS
- Preheat oven to 375°F.
- Preheat 10-inch cast iron skillet for 10-15 minutes.
- Combine all ingredients into medium-large bowl. Whisk together lightly for approximately 20-30 seconds, just until well combined.
- Remove hot skillet from heat and carefully grease interior with butter or a non-stick spray.
- Pour and scrape batter into skillet and place back into oven.
- Bake for about 35 minutes, remove and let cool for 15 minutes.