Ingredients
1 package cornbread mix (such as Jiffy)
1 cup sour cream
1 can cream-style corn
1 can (4 oz) diced green chilies
1 cup shredded cheddar cheese (plus extra for topping)
½ cup chopped cooked bacon
½ cup diced green onions
2 eggs
¼ cup melted butter
Salt and pepper, to taste
Instructions
Preheat the Oven
Set your oven to 375°F (190°C).
Mix the Batter
In a large bowl, combine the cornbread mix, sour cream, cream-style corn, green chilies, cheddar cheese, bacon, green onions, eggs, melted butter, salt, and pepper. Stir until fully combined.
Prepare to Bake
Pour the mixture into a greased cast-iron skillet or baking dish (cast iron gives the best texture and flavor).
Add Toppings
Sprinkle a bit of extra cheddar cheese over the top.
Bake
Bake for about 30 minutes, or until the center is set and the edges are golden brown.
Cool and Serve
Allow the casserole to cool for a few minutes before slicing. Serve directly from the skillet or baking dish—no flipping required like traditional cornbread.