Ingredients:

  • 1 box (8.5 oz / 240g) Jiffy Corn Muffin Mix
  • 1/4 cup (30g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) melted unsalted butter
  • 1 can (14.75 oz / 420g) cream-style corn, undrained
  • 1 cup (115g) shredded cheddar cheese, divided
  • 1/4 cup (about 1 small) finely diced jalapeño pepper, seeded
  • 2 tablespoons chopped fresh chives (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. In a large bowl, whisk together the corn muffin mix, flour, baking powder, salt, and pepper.
  3. Add the egg, buttermilk, melted butter, and cream-style corn to the dry ingredients. Stir until just combined.
  4. Gently fold in 1/2 cup of the shredded cheddar cheese and the diced jalapeño.
  5. Pour the batter into the prepared baking dish. Spread evenly.
  6. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
  7. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Let cool slightly before slicing and serving. Garnish with fresh chives, if desired.