This recipe has no fun “I was walking through the streets of Tuscany on a balmy June evening with Jim and the little ones” origin story. In fact, I don’t know where I found it—online somewhere. Also, my husband is not Jim, and there’s only one little one unless we’re counting cats and robot vacuums. I apologize profusely for the lack of backstory.
If you recognize this recipe and think you created it, thanks! The family loves it. For anyone else who wants to amaze your family by doing things to Jiffy mixes, here you go (includes bonus content):
- 2 boxes (8 ½ oz) corn muffin mix
- 1 – 11 oz can Mexican style corn
- ⅔ cup milk
- 2 large eggs
- 2 tablespoons butter or margarine (melted)
- 1 cup shredded cheddar cheese
- Preheat oven to 375°F
- Lightly coat a 9” round cake pan w/cooking spray
- Stir together everything but cheddar cheese, until blended
- Fold in cheese
- Scrape into pan
- Bake 30-35 minutes until golden brown
- Cool on wire rack
- Cut into wedges (or hack into it however you wish)
- If you forget to make this, but you need it and have a convection oven, you can cook it on “convect bake.” Knock ~25% off the time and start staring at it through the little window around 20 or so minutes in.
- No power mixers needed, so you can sneak into the kitchen at 6am on Easter morning and cook silently (except if the “I’m ready” ding from the ding dang oven sabotages you).
- As one might surmise by the milk and butter listed in the recipe, there is dairy. I mean, you can try to substitute, and it’d be sweet if that works, but I have no idea what will happen.
- Yeah…Mexican style corn is tough to come by sometimes. It’s basically corn with little red and green pepper bits mixed in. If I can put Mexicorn in my stuffing when I run out of regular corn, you can use regular corn for this. “What are those things in the stuffing, Mommy? They’re herbs, baby. Eat your dinner.” Problem solved.
- Whip the eggs a little before you add them in. Fluffs everything up.
- If you did everything just like I said, except you added mayonnaise, folded in ½ cup of goat cheese, left out an egg, added in eggplant, and cooked it for 3 hours in your slow cooker on high, you neither experienced nor loved the original recipe. That’s ok. Have fun with it.
- If you actually did everything just like I said and hated it, I’d suggest either forgetting you ever read this or playing around with the recipe using flavors and techniques you enjoy until you get something you like.
- My husband makes the corn muffin mix like it says on the box and throws in a handful of cheese before cooking. It’s tasty. Also an option.