Easy Sweet Chili Mexican Cornbread

Easy Sweet Chili Mexican Cornbread 2 boxes Jiffy corn muffin mix ¾ cup sour cream 3 eggs, beaten 1 cup shredded cheddar cheese 1 tsp. salt ½ teaspoon cumin powder ½ teaspoon curry powder 4 Oz. Diced Green Chiles - drained ½ cup melted butter divided. ¼ cup for the batter + ¼ additional cup melted for topping ¼ cup sugar + additional for topping 16 oz. can creamed corn Preheat oven to 375 and place baking dish in oven to warm. Mix all ingredients together and pour into greased 9x13 pre-heated baking dish. Bake at 375 degrees for 35 minutes or until lightly brown. Melt remaining ¼ cup butter and brush liberally over the top of cornbread. Evenly sprinkle additional sugar over cornbread.