1. Place frozen corn kernels into a food processor and add the water. 2. Use the pulse function to break up the corn a bit (approximately 10 times or so). The idea is to not have a bunch of whole kernels in the final product. 3. Add the softened butter and sugar. Pulsate a few more times until combined. 4. Transfer this corn mixture into a large bowl. 5. Add the Jiffy mix and stir until combined. (Mixture will not look smooth and creamy like cake batter. It will have texture.). 6. Transfer to an oiled (use nonstick spray) 8"x8" casserole baking dish. 7. Bake at 350 F until set and starts to brown slightly around edges-about 50-60 minutes. (My first attempt took longer to set because I used too small of a baking dish. Make sure and check on it every once in a while.). ---------------------------------------------------------------------------
Nutrition
Ingredients
