Mexican Cornbread

Pimento Cheese Mexican Cornbread Bites

(2) 8.5 boxes instant cornbread mix

2 eggs

½ cup milk

¼ cup sour cream, plus extra for garnish

(1) 4-oz can diced chilies

½ cup corn

½ cup cream style corn

2 TBSP olive oil

(1) 11 oz container Mrs. Grissom’s pimento cheese spread

Combine corn bread mix, eggs, and milk. Stir well. Add ¼ cup sour cream, chilies, corn, and cream style corn. Head olive oil in pan over medium heat. Once skillet is hot, drop cornbread batter in 1-2 TBSP at a time. Cook 2-3 minutes on each side, or until golden brown. Top with spoonful of pimento cheese spread and garnish with sour cream, if desired.