1/4 cup melted, cooled, plus more, softened, for pan
1 (8.5-oz.) package Jiffy corn muffin mix
2 TB granulated sugar
2 large eggs
1/2 cup milk
1/2 cup heavy cream or half and half
2 cups frozen corn, thawed, drained
1/2 shredded cheddar cheese
1 (15-oz.) can creamed corn
salt and pepper to taste
1/2 tsp. paprika
chives
Preheat oven to 400°. Grease a 2-qt. baking dish with
softened butter. In a large bowl, whisk Jiffy mix
and granulated sugar until a few lumps remain.
In a medium bowl or large measuring cup, whisk eggs,
milk, cream, spices syrup and melted butter. Add egg mixture to
dry ingredients and stir until just combined.
Stir in thawed corn, creamed corn and cheese.
Pour corn mixture into buttered pan. Bake casserole
until set and top is golden brown, 45 to 50 minutes.
Top with chives. Let cool slightly before serving.
