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 350F degree and lightly coat an 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 a 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.