This is my take on the classic sour cream cornbread. Tried it out on my husband tonight and he loved it.
1 package Jiffy cornbread mix
3 large eggs
1/4 cup vegetable oil
1/4 cup milk
15 ounce can or sweet white and yellow corn, drained
1/2 cup mascarpone cheese
Preheat oven to 400 degrees. Grease a 9″ pie plate with cooking spray, make sure it is well coated. In a medium size bowl, mix all the ingredients until well combined. Pour mixture into pie plate and bake for 40-45 minutes or until the top is golden brown and a knife inserted in the center comes out clean. Let cool for 5 minutes then cut into 8 slices and serve.