Directions
- 1Melt butter in a saucepan on the stove top over a low setting.
- 2Cut the corn off the cob.
- 3Add the corn to the melting butter.
- 4Add two cans of cream corn to a mixing bowl.
- 5Add one box of Jiffy corn muffin mix to the mixing bowl.
- 6Crack two eggs into the mixing bowl.
- 7Cut up three scallions.
- 8Add the scallions to the mixing bowl.
- 9Whisk all ingredients in the mixing bowl.
- 10Add the butter and corn mixture to the mixing bowl after the whisking is complete, to avoid scrambling the eggs.
- 11Mix until everything is incorporated.
- 12Pour the mixture into a buttered cast iron pan.
- 13Place the pan in a 350-degree oven on the middle shelf for 50 minutes to an hour.
Ingredients
- butter
- ears of corn
- 2 cans cream corn
- 1 box Jiffy corn muffin mix
- 2 eggs
- 3 scallions
Equipment
saucepanstovemixing bowlwhiskknifecutting boardcast iron panoven mittsoven
Tips
- Do not let the warm butter hit the raw eggs in the mixture.
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