Ingredients

The following ingredients have 8 Servings
  • 2 cans (15 1/4oz each) whole kernel corn (drained)
  • 1 can (14 3/4oz) cream-style corn
  • 1 package (8.5 oz) Jiffy corn muffin mix (see blog post for how to make your own)
  • 1 cup sour cream (or plain yogurt)
  • 1 large egg (beaten)
  • 1 stick (1/2 cup) unsalted butter (melted)
  • 1 jalapeño (seeded and finely diced, optional)

Instruction

  • Preheat oven to 350 degrees F. Set up an oven rack into the middle of the oven.
  • Lightly grease with butter or with cooking spray a 12.25x2.5 baking dish, or a baking dish that would hold at least 7 cups of batter.
  • In a large bowl, stir and combine all the ingredients until well incorporated. Transfer the batter to the prepared baking dish and level the top with a spatula.
  • Bake for 45-50 minutes. The casserole is done when the edges are golden brown, the center is settled and it looks puffy, light, and overall done. A toothpick inserted into the center of the casserole should come one clean or with just a few crumbs attached, but no raw batter.
  • Serve warm garnished with chopped fresh green onion or diced chives.