Southwest Corn Bread

1 package Jiffy Muffin Mix
2 tablespoons Southwest Seasoning Blend or Steak Seasoning
1 cup of cream style corn
1/4 cup sour cream
2 large eggs

Preheat oven to 400 degrees. Grease a 8x8 cake pan or place cupcake liners in muffin tin. 
Pour muffin mix into large bowl and add seasoning to dry mix and stir until well combined. 
Add cream corn, sour cream and eggs to the dry ingredients and stir until combined. Do not over stir. 
Pour batter into pan or fill muffin cups 2/3 full. Bake 12-15 minutes or until golden brown.

Serve warm or at room temperature, I like them the next day.