Cheesy Chile Cornbread Casserole

Cheesy Chile Cornbread Casserole 1 box Jiffy Cornbread Muffin Mix 2 cups corn 3/4 cup chiles diced 2 tablespoons heavy cream 2 eggs lightly beaten 4 tablespoons butter melted 1 cup sour cream 1 teaspoon chile powder 1 1/2 cup Cheddar cheese shredded*, plus more for topping if desired Cooking Spray Preheat oven to 350 degree and lightly coat a 8x11 casserole dish with cooking spray. Blend together cornbread muffin mix through shredded cheddar cheese in a large bowl. Stir until just combined. Pour into greased casserole dish. Bake for 55 minutes, or until top turns a light brown. If you want a cheesy topping, add and return until cheese is just melted. Remove and allow to cool for 5 minutes before serving.