Sweet Corn Jalapeño Bacon Spoon Bread

Sweet Corn Jalapeño Bacon Spoon Bread 8.5 ounce Jiffy corn Muffin Mix 14.75 can ounce cream style corn 15 ounce can whole kernel corn, drained 1/2 cup butter, melted 1 cup sour cream 3 eggs 1/2 teaspoon salt 1/2 cup sugar 1/4 cup flour 1/2 cup bacon 2 Tablespoons jalapenos, chopped Preheat oven to 375 F. Lightly grease 10 inch cast iron skillet. In a large mixing bowl combine, muffin mix, cream corn, whole kernel corn, melted butter, sour cream, eggs, salt, sugar, and flour and mix well. Stir in bacon and jalapeños. Pour into skillet and bake at 375 degrees F for 35-45 minutes, or until spoon bread is set.