- 4 eggs
- 1 (14-ounce) can creamed corn
- 1 cup corn muffin mix (I like Jiffy)
- 2/3 cup canola oil
Mix all together in an oven proof bowl. Bake 45 minutes or until center is set in a 350 F oven. Serve immediately. Note: You can up the corn bread mix to a whole box or lower the amount of oil or even the eggs, but none of the above changes will be as fluffy or light as the original recipe.