(10 – 12 Servings)
- 2 pkgs. “JIFFY” Corn Muffin Mix
- 1 lb bacon
- 2 eggs
- 1 cup sour cream
- 1 can (14.5 oz) cream corn
- 1 can (4 oz) chopped green chilies
- 2 cups Mexican Style cheese, shredded and divided
Preheat oven to 375°F.
Fry bacon until browned and crisp. Remove and drain on paper towels. Allow grease to cool slightly; reserve 1/2 cup and discard remaining grease. When bacon is cool to the touch, crumble and sprinkle in a 12” cast iron skillet along with reserved grease. In bowl, combine muffin mix, eggs, sour cream, corn, chilies and 1 cup cheese. Pour over bacon. Do not stir. Top with remaining cheese. Bake 38 – 42 minutes or until edges are crispy and middle is firm. Cool for 10 minutes. Serve in skillet.
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