Source: Jiffy box
Ingredients
- 1 box Jiffy corn muffin mix (8 oz, dry mix)
- 2 eggs
- 15 oz whole kernel corn, drained (1 can usually, but you can also use corn from frozen)
- 15 oz creamed corn, not drained (1 can, do not drain)
- 1 C sour cream
- 1/2 C butter, melted (1 – 4oz stick)
Directions
- Preheat oven to 350 F. Grease an 8×8” baking pan.
- Tl;dr instructions: combine wet ingredients. Add dry ingredients. Go to step 4.
- In a bowl, slightly beat the eggs before mixing in melted butter, sour cream, corn kernels, and creamed corn. Stir in the dry Jiffy mix. Pour into your prepared dish.
- Cook uncovered 45 minutes, should be golden, lightly puffed, center should not jiggle.
Notes
- Can be doubled, just use a larger or deeper dish, and increase baking time to about 1 hr.
- Can be frozen after baking:
- Cool completely and cover tightly with aluminum foil. Freeze up to three months. Thaw overnight in refrigerator and then reheat before serving.