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Categories:Viewed: 3 - Published at: 4 years ago
Ingredients
- 1 can (15 Oz. Size) Whole Kernel Corn, Drained
- 1 can (15 Oz. Size) Cream Style Corn
- 1 box 8.5 Ounce Box, Jiffy Corn Muffin Mix
- 1 stick Butter, Melted
- 1 cup Sour Cream
- 2 whole Eggs, Beaten
- 1/2 cups Cheddar Cheese, Shredded
- 1 whole Jalapeno, Finely Chopped
- 1 Tablespoon Butter, For Greasing Pan
Method
- Preheat oven to 375 F.
- In a large bowl combine the cans of corn, muffin mix and melted butter. Add sour cream and eggs and beat with a whisk. Fold in grated cheese, and minced jalapeno.
- Pour batter into a buttered baking dish (11x7 or 9 inch round works well). Bake at 375 F for 45 minutes or until middle is firm and top is lightly browned. Then remove it from the oven and let it sit for 10-15 minutes before serving.
