Preheat the oven to 350°F and lightly coat an 8x11 casserole dish with cooking spray.
Blend together the cornbread muffin mix, corn, chiles, cream, eggs, butter, sour cream, chile powder and cheese until just combined and no wet spots remain. Do not over mix the casserole batter.
Pour the batter into the prepare casserole dish. Bake for 55 minutes, or until top turns a light brown. If you want a cheesy topping, sprinkle with the additional cheese and return until cheese is just melted.
Remove and allow to cool for 5 minutes before serving.
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Notes
You can use any type of cheese desired. If you like it hot, use Pepper Jack or a habanero laced cheese.Add one cup of cooked, shredded chicken or ground beef, drained.If using Jiffy Cornbread Muffin Mix, sift before adding to avoid clumps in your batter.