This is a family favorite!
1 can whole kernel corn, drained
1 can cream style corn
1 8-oz package corn muffin mix (I use Jiffy)
1 cup sour cream
1 egg, lightly beaten
1/2 c melted butter
Combine all ingredients - mix well. Pour into greased 8x8 casserole or Pyrex dish. Bake for 45 minutes at 400.
Looks good! You can make Jiffy Mix, it’s easy!
Jiffy Corn Muffin Mix - Copy Cat recipe
Makes: 6 muffins.
When a recipe calls for a box of Jiffy Corn Muffin Mix, here’s a copycat recipe you can make at home.
This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix.
Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix) Makes 1-1/2 cups of mix. Makes 6 corn muffins.
INGREDIENTS
2/3 cup all purpose flour
1/2 cup yellow corn meal
3 Tbsp granulated sugar
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp vegetable oil
1 egg
1/3 cup milk
INSTRUCTIONS
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Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
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If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
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If you wish to make Corn Muffins, continue with instructions below.
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Preheat oven to 400F.Combine above mixture with egg and milk. Mix well.
Fill muffin tins 1/2 full. Bake 15-20 minutes. Makes 6 muffins.
I tried this, and added one cup of shredded medium cheddar cheese. An instant favorite!