1 box jiffy cornbread mix
1 can rotel (drained)
1 egg
2/3 cup sour cream
1 cup shredded chicken
1 cup frozen fiesta corn blend
1/3 cup shredded cheese
Chili powder and paprika to taste
Combine all in an 8x8 dish. Bake at 400 degrees for 30-35 minutes. Serve with sour cream and salsa.
