Cornbread

2 boxes jiffy cornbread
4 eggs, beaten
1-2 jalapeno (no seeds)  (optional- a few slices on top)
1 pkg frozen corn (16 ozs)
1 can cream of corn
1/2 c. cheese  (cheddar/monzarella) + (plus more finely grated on top) (total approx 1 cup)
1-16 oz. container sour cream
1 c. butter, melted

Cook in a 9 X 13 pan
350 degrees for 35-50 minutes (may take up to 50 minutes if cooking in stone cookware)

Allison's optional editions-
add 1/4 cup sugar
add more grated cheese on top for a total of 1 cup in recipe
add more jalapenos 2 at least 

Source: Allison troy's friend (from pinterest)