Instructions

1. Preheat oven to 350*F.
2. Grease a square 8x8' or 9x9' metal or glass pan (for a double recipe it's a 13x9" metal or glass pan).
3. Place muffin mix in bowl and stir in egg and milk, adding creamed corn, sugar, and flour next.
4. Once all ingredients are combined, making sure there aren’t any dry bits left in the mix, let the batter rest for 2-3 mins.
5. Cook for approx. 30-45 minutes or until a toothpick comes out clean in the middle and the edges and top are golden brown. If it needs more time, return to the oven and check in 3-5 minute increments.

Notes:

1. This recipe will keep for about a week and a half in a Ziploc bag or airtight container in the fridge. Really great re-warmed and served with butter and jam, as a side with chili, and of course, with BBQ!
2. Doubling the recipe is great for parties, it serves twice the amount of people and comes out amazing in a cast iron skillet too! My pictures above show me making a double batch, here are those quantities:
3. - 2 boxes Jiffy Cornbread Mix
4. - 2 Eggs
5. - 2/3 cup Almondmilk (regular milk works great too!)
6. - 2 (8 oz.) cans of Creamed Corn
7. - 1/2 cup Sugar
8. - 2 heaping tbsp. Flour
9. - The instructions above remain the same, you may just need to bake the doubled batch 10-15 mins longer depending on the pan or oven you use.