Ingredients:

  • 2 boxes (17 oz / 482g) Jiffy Corn Muffin Mix
  • 1 can (14.75 oz / 418g) cream-style corn
  • 1/2 cup (120g) sour cream
  • 2 large eggs
  • 1/4 cup (57g) unsalted butter, melted and cooled slightly
  • 1 cup (115g) shredded sharp cheddar cheese
  • 2 tbsp (30g) diced canned green chilies

Instructions:

  1. Preheat your oven to 400°F (200°C). In a large mixing bowl, whisk together the eggs, melted butter, and sour cream until the mixture is velvety and no lumps remain.
  2. Fold in the canned cream-style corn. Stir until the mixture is uniform in color and texture. If adding green chilies or jalapeños, stir them in now.
  3. Pour in both boxes of Jiffy mix. Using a rubber spatula, stir the batter only until no dry pockets of flour remain. Fold in shredded cheddar cheese if using.
  4. Pour the batter into a greased 8x8 inch baking pan or a preheated 10-inch cast iron skillet. Bake for 25–30 minutes until the top is mahogany-colored and a toothpick inserted into the center comes out clean.