• 2 packages (8.5 oz each) corn bread (muffin) mix
• 2 large eggs
• 1/2 cup milk
• 1/2 cup sour cream
• 1 can (15.25 ounces) whole kernel corn, drained
• 1 1/2 cups (6 oz) Burnett Dairy Monterey Jack Cheese, shredded
• 1 medium sweet red bell pepper, finely chopped
• 1 medium jalapeno pepper, seeded and finely chopped
• 1/4 cup minced fresh cilantro
• 1 tablespoon butter, cubed
• Butter and honey

Place a 12-inch ovenproof or cast-iron skillet in the oven on the middle rack. Heat oven to 375°F.

Beat the cornbread mix, eggs, milk, and sour cream in a large bowl until smooth. Stir in the corn, Monterey Jack, red bell and jalapeno peppers, and cilantro.

Remove the skillet from the oven. (Pan will be hot!) Add butter; tilt pan to coat the bottom and sides. Pour batter into the hot skillet. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Cool slightly. Cut into wedges. Serve warm with butter and honey.

Recipe and photo © Dairy Farmers of Wisconsin