Ingredients:

  • 2 boxes (17 oz / 482g) Jiffy Corn Muffin Mix
  • 1 can (14.75 oz / 418g) cream-style corn
  • 1 large (50g) egg
  • 1/2 cup (120g) plain non-fat Greek yogurt
  • 1/4 cup (60ml) skim milk
  • 2 tbsp (28g) melted unsalted butter
  • 1/2 cup (50g) shredded sharp cheddar cheese (reduced fat)
  • 2 tbsp (30g) diced canned jalapenos, drained

Instructions:

  1. Preheat your oven to 400°F (200°C). In a large bowl, whisk together the egg, Greek yogurt, milk, and melted butter until the mixture is smooth and pale. Stir in the creamed corn until fully incorporated.
  2. Add the two boxes of Jiffy mix to the wet ingredients. Using a spatula, fold the batter gently. Stop the moment no dry pockets of flour remain; the batter should be thick and slightly lumpy. Fold in the shredded cheddar cheese and diced jalapenos during the last few stirs.
  3. Pour the batter into a greased 8-inch cast iron skillet or baking pan. Bake for 30–35 minutes until the edges pull away slightly from the sides and the top is deep golden brown. The center should spring back when lightly touched.