INGREDIENTS
3
large eggs
3 tbsp
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