Whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and scallions in a large bowl. Top with fresh rosemary, and bake around 35 minutes, or until golden brown, puffed (in the middle too), but still slightly jiggly. This easy corn pudding made with Jiffy mix has just 5 ingredients and goes well with every meal. Directions Prepare a grill for indirect heat. Pour the mixture into the greased baking dish. Dollop the sour cream evenly over the top, then use a knife to gently swirl it into the casserole. Mix in the eggs and brown butter (now a bit cooled off). In a large casserole dish, add the melted butter, Jiffy mix, corn, creamed corn, egg, and half of the cheddar cheese (about 1 cup.) Mix until everything is combined.Taste for salt before adding the eggs, keeping in mind that the butter and eggs will dilute the salt flavor a bit more. Depending on the brand of corn you use, you may need to add salt. Mix the Jiffy mix with the drained whole corn kernels, the cream style corn, and sour cream.When the milk solids become golden brown, immediately take off the heat and pour into a separate bowl. It'll take a 3-5 minutes (give or take), and it is normal for it to bubble up a lot. Continue cooking for a few minutes (whisking constantly so nothing burns or boils over), until the milk solids in the butter (the little white flecks) toast and become golden-brown. Melt the butter over medium/medium low heat. In a small skillet or saucepan, add the butter.Preheat the oven to 375° F (regular) or 350° F convection.
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