Cheddar Corn Bread

​2 eggs
½ cup milk
½ cup sour cream
1 can (14 ounces) cream-style corn
1 cup shredded cheddar cheese
2 packages (8.5 ounces each) corn muffin mix
pinch cayenne pepper
 
1. Preheat oven to 400 degrees and lightly spray a 9x13 inch baking dish with cooking spray. In a medium bowl, lightly beat eggs. Stir in milk, sour cream, corn, and cheese and mix thoroughly; stir in muffin mix and cayenne just until incorporated. Spread into prepared pan.
 
2. Bake until a toothpick inserted in center comes out clean, about 25 minutes. Let stand 5 minutes before cutting.
 
Revised November 2017