Ingredients

1 box Jiffy Corn Muffin Mix (8.5 oz.)
1/2 cup melted butter
8 oz. sour cream
1 oz. can of regular kernel corn (drained)
1 oz. can of creamed corn
2 large eggs
Pinch of cayenne pepper (optional)
Salt & Pepper to taste

Directions

Preheat oven to 350 degrees F.

Put the eggs in a large mixing bowl and whip slightly with a fork.

Add melted butter, sour cream, both cans of corn, cayenne pepper (if using), and salt & pepper to taste. Whisk together until well combined.

Add Jiffy Corn Muffin mix. Stir until it’s everything is completely mixed together.

Pour into buttered 8×8 inch casserole dish.

Bake for 45 minutes, uncovered.

When done, top will be golden and edges will be slightly cracked. Middle should be firm to the touch. (Not jiggly.)