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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup melted butter
- 11 oz. corn niblets (aka corn kernels)
- 1/4 cup corn (liquid from the can of)
- 15 oz. creamed corn
- 1 cup Sour Cream
- 8.5 oz. muffin mix (I like to use the Jiffy brand)
- 2 eggs
- 3 Tbsp. pickled jalapeños (chopped)
- 1/2 cup cheddar cheese (shredded)
- 1/2 cup melted butter
- 15 oz. creamed corn
- 11 oz. corn niblets
- eggs
- Sour Cream
- 1 cup Sour Cream
- 2 eggs
- muffin mix (Stir in, until there are no more clumps.)
- 8.5 oz. muffin mix
- 1/2 batter (do so now.)
- 3 Tbsp. pickled jalapeños (chopped, ½ cup cheddar cheese, shredded)
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