Ingredients:

  • 1 (8.5 ounce / 241g) package Jiffy Corn Muffin Mix
  • 1 (15 ounce / 425g) can creamed corn
  • 1 (14.75 ounce / 418g) can whole kernel corn, drained
  • 1 cup (237 ml) sour cream
  • 1/2 cup (113g / 1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/4 teaspoon black pepper (optional)
  • 1/4 cup chopped green onion (for garnish, optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine Jiffy mix, creamed corn, drained corn, sour cream, melted butter, and beaten eggs. Add pepper, if using.
  3. Whisk until just combined. Do not overmix.
  4. Pour the batter into the prepared baking dish.
  5. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden brown.
  6. Let cool for a few minutes before serving.
  7. Sprinkle with chopped green onion before serving (optional).