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Preheat the oven to 375°F, and butter an 8” x 8” casserole dish.
In a large mixing bowl, whisk eggs until frothy. Slowly whisk in the cooled melted butter until combined.
Whisk in the sour cream, followed by the cream style corn, and green chiles. For a soft, moist texture, whisk in each ingredient individually before adding the next.
Stir in both boxes of Jiffy mix only until blended using a wooden spoon. Don't over-mix. Fold in the shredded cheese.
Pour the cornbread batter into the prepared casserole and bake for 35-40 minutes, or until cornbread is set and golden brown on top.
Test the cornbread by inserting a knife or toothpick into the center. It should come out clean.
Allow to cool for 10 minutes before slicing into individual slices. Serve warm or at room temperature.