A delicious, popular Southern side dish that's made with whole corn, creamed corn and Jiffy corn muffin mix. It's very moist, perfectly sweet, slightly creamy, deliciously buttery and oh so tasty when served warm from the oven. I've also listed ingredients to make it from scratch in the notes below.
Ready in: 1hour
1(8.5 oz)Jiffy Corn Muffin Mix(original or vegetarian)
1/2cup (4 oz)unsalted butter
1cup (8 oz)sour cream
1(15 oz) canwhole kernel corn, well drained
1(15 oz) cancream style corn
Preheat oven to 350 degrees. Spray a 9 by 9-inch or 11 by 7-inch baking dish with non-stick cooking spray.
Melt butter in a large microwave safe mixing bowl in microwave until melted, let cool slightly.
Mix in sour cream and eggs.
Add corn kernels and cream corned and mix.
Pour in Jiffy muffin mix (break up any large clumps) and fold mixture until combined.
Pour into prepared baking dish and bake until set, about 40 - 50 minutes. It should come out free of batter when toothpick is inserted into center and it should no longer jiggle.
1 cup shredded cheddar cheese or Monterey jack cheese
1 (4 oz) can diced green chilies, well drained
2 jalapeños, roasted, seeded and diced
1/2 cup chopped green onions or 1 Tbsp minced chives
6 slices bacon, cooked and chopped
1/2 cup (71g) unbleached all-purpose flour (scoop and level to measure)
1/2 cup (82g) fine cornmeal
1/4 cup (50g) granulated sugar (or reduce for a less sweet option)
3/4 tsp salt
1/2 tsp baking soda
10 Tbsp (113g) unsalted butter
2 large eggs
1 cup (8 oz) sour cream
1 (15 oz) can creamed corn
1 (15 oz can whole corn, well drained
In a mixing bowl whisk together flour, cornmeal, sugar, salt and baking soda. Use same directions as listed above replacing Jiffy with flour mixture here.