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- 1 box JIFFY corn muffin mix
- 2 eggs
- 1 stick butter, melted
- 1 cup sour cream
- 1 can of whole kernel corn, drained
- 1 can cream style sweet corn
- 1 pkg shredded Swiss cheese
- Preheat oven to 325.
- In a large bowl, combine JIFFY Corn Muffin Mix, eggs, butter, sour cream, whole kernel corn and cream style sweet corn.
- Pour into a 9 x 13 glass baking dish and bake at 325 for 25-30 minutes or until set (it shouldn’t jiggle).
- Top with shredded Swiss and return to warm oven until cheese melts.