Step 1

Preheat your oven to 400 degrees. Take one cup of frozen corn kernels out of the freezer and allow them to begin thawing.

Step 2

Empty the contents of two boxes of cornbread mix into a large bowl. Thoroughly mix 3 Tbsp of chili powder into the dry mix.

Step 3

Mix the eggs, milk and corn kernels into the dry cornbread mix. Do not over stir, just mix until the ingredients are combined. Let the mixture sit for 4-5 minutes.

Step 4

Pour the mix into a large glass casserole or muffin tin (both coated with non-stick spray). Sprinkle one cup of shredded cheese on top and bake for 20-25 minutes. The chili powder will make the muffins/bread appear much more brown on top than usual so use a toothpick to test the doneness (a toothpick inserted in the middle should come out clean, not with raw goo on it).