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Preheat oven to 350°F. Place cornbread in 13x9-inch baking dish sprayed with no stick cooking spray. Set aside.
Beat eggs in large bowl with wire whisk. Add milk, sour cream and seasonings; mix well. Stir in 1 1/2 cups of the cheese, tomatoes, corn and chiles. Gently pour over cornbread. Sprinkle with remaining 1/2 cup cheese.
Bake 45 to 55 minutes or until center is set and edges are golden browned. Let stand 5 minutes before serving. Serve with additional sour cream, if desired.