This is basically cornbread
on crack with the most amazing creamy, buttery center that just melts in your
mouth. It’s to die for!
INGREDIENTS:
- 1 (8.5-ounce) package JIFFY Corn Muffin Mix
- 1 (14.75-ounce) can cream style corn
- 1 cup corn kernels, frozen, canned or roasted
- 1/2 cup sour cream
- 1/2 cup plain yogurt*
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 2 tablespoons sugar
- 1/4 teaspoon salt
DIRECTIONS:
1. Preheat oven to
375 degrees F. Lightly oil a 12-inch oven-proof skillet or coat with
nonstick spray.
2. In a large bowl, combine
JIFFY Corn Muffin Mix, cream style corn, corn kernels, sour cream, yogurt,
butter, eggs, sugar and salt.
3. Spread corn mixture
into the prepared skillet. Place into oven and bake until golden brown and set,
about 20-25 minutes.
4. Serve immediately.
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