Description
This week's Taste Test Tuesday is all about the taste of home for the holidays. Dave Davis shares his grandma's recipe for Jiffy Corn Bake.
Ingredients
- 2 eggs
- 1 (15 oz.) can whole kernel corn
- 1 (15 oz.) can creamed corn
- 1 stick (1/2 cup) butter, melted
- 1 box (8.5 oz.) Jiffy Corn Muffin Mix
- 6-8 oz. sour cream
Instructions
- Step 1: Preheat the oven to 350°F
- Step 2: In a large bowl, lightly whisk the eggs. Add both cans of corn (undrained). Stir to combine.
- Step 3: Pour in the melted butter and mix.
- Step 4: Mix in Jiffy Corn Muffin Mix and stir until the batter is mostly smooth.
- Step 5: Fold in the sour cream until everything is mixed. If you want a creamier texture, add the full 8 oz. of sour cream.
- Step 6: Pour the batter into a greased 9x13-inch baking dish. Bake for 45-55 minutes, or until the top is golden and the center is set. Let it cool and enjoy!
