Fall in Love - Day 8: Jalapeno Corn Bread

I called my sister Torrie who taught me this recipe but I couldn't find it writen down and of course she didn't call me back, so here is what I made up.

Ingredients
•2 packages of Jiffy corn bread mix
•1 ½ cups fat-free sour cream
•1/4 cup seeded chopped jalapeño peppers
•2 large eggs
•¼ cup sugar
•1 (14 3/4-ounce) can cream-style corn
•Cooking spray

Butter and honey for serving

Preparation
•Preheat oven to 400°.
•Combine all ingredients except the cooking spray in a large bowl. Pour mixture into a 9-inch cast-iron skillet coated with cooking spray. Bake at 400° for 30 minutes or until a wooden pick inserted in center of corn bread comes out clean. Cool in pan on a wire rack. Serve with butter and honey.






Enjoy!