Mexican Skillet Corn Bread Recipe | Wisconsin Cheese

Ingredients

• 2 packages (8.5 ounces 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
• 6 ounces Burnett Dairy® Monterey Jack cheese, shredded (1 1/2 cups)
• 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