Ingredients
  • 3 large eggs
  • 3 tablespoons vegetable oil
  • 1 (14 or 15 ounce) can cream style corn
  • 1/2 cup frozen yellow corn (no need to thaw)
  • 1/2 cup light sour cream or plain Greek yogurt
  • 1 cup shredded Monterey Jack or pepper Jack cheese
  • 1 small can diced green chiles, drained
  • 2 (8-1/2 ounce) packages Jiffy Corn Muffin Mix
Steps
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