Ingredients:

  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 1 can (15 oz) whole kernel corn, drained well
  • 1/2 cup sour cream
  • 1 large egg
  • 1/3 cup milk
  • 4 tbsp unsalted butter, melted
  • 1 tbsp unsalted butter, softened

Instructions:

  1. Preheat your oven to 350°F (175°C). Brush the softened butter generously across the bottom and up the sides of an 8x8 or 9x9 inch baking dish.
  2. In a large mixing bowl, whisk together the melted butter, sour cream, egg, and milk until the mixture is smooth and the sour cream is fully incorporated.
  3. Fold in the drained whole kernel corn, then add the Jiffy Corn Muffin Mix. Stir gently until just combined; do not overmix.
  4. Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes until the edges pull away slightly from the sides and the top is deep mahogany gold. A toothpick inserted in the center should come out clean.