Ingredients:

  • 1 box (8.5 oz / 240g) Jiffy Corn Muffin Mix
  • 1 large egg
  • 1/3 cup (80ml) milk
  • 1 can (14.75 oz / 418g) cream-style corn
  • 1/2 cup (120g) sour cream
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1 can (4 oz / 113g) diced green chilies, drained
  • 2 tbsp (30g) fresh jalapeños, finely diced
  • 2 tbsp (30g) melted butter

Instructions:

  1. Preheat your oven to 400°F (200°C). Grease your baking pan or cast-iron skillet with melted butter, ensuring the sides are well-coated.
  2. In a large mixing bowl, whisk together the egg and milk until smooth. Stir in the sour cream and the can of cream-style corn until the mixture is velvety.
  3. Gently stir in the Jiffy Corn Muffin Mix until just combined. Fold in the shredded cheddar, diced green chilies, and jalapeños until distributed.
  4. Pour the batter into the prepared pan and smooth the top. Bake for 30–45 minutes until the edges pull away from the pan and a toothpick inserted in the center comes out clean.