Sweet and Spicy Mexican Cornbread

• 2 (8 1/2 ounce) boxes Jiffy corn muffin mix
• 1 cup bisquick low-fat baking mix
• 14 34 ounces cream-style corn
• 14 34 ounces whole kernel corn (do not drain )
• 14 12 ounces hunts diced tomatoes with green chilies
• 2 cups shredded cheddar cheese
• 4 large eggs, beaten
• 1 cup heavy cream or 1 cup half-and-half
• 12 cup sour cream
• 1 large diced sweet onion
• 12 cup diced green pepper
• 12 teaspoon salt and pepper
• 1 teaspoon cayenne pepper

1. Saute Onions and Green Pepper with the butter until tender and set aside to cool.
2. Mix all other ingredients and when the onion mixture cools add it!
3. Pour ingredients into a greased 9x13 pan and bake in a 400* oven for 30 -45 minutes depending on your oven.
4. Enjoy!

corn muffin, bisquick lowfat, corn, kernel corn, tomatoes, cheddar cheese, eggs, heavy cream, sour cream, sweet onion, green pepper, salt, cayenne pepper

Taken from www.food.com/recipe/sweet-and-spicy-mexican-cornbread-284016 (may not work)