INGREDIENTS

• 1 package (8 oz) of Jiffy vegetarian corn muffin mix
• 1 stick (1/2 cup) plant-based butter, melted (I used Earth Balance)
• 1 cup plant-based sour cream (I used Kite Hill)
• 1 can of organic corn kernels, drained
• 1 can of organic creamed corn (Surprisingly, this is usually vegan in the store)
• 1 flax egg (1 tbsp flax & 3 tbsp water)

Directions

1. Preheat oven to 375 F
2. Mix the flax & water and set aside for 5 minutes to thicken up
3. In a large bowl, mix all the ingredients until combined
4. Pour the batter into a greased 9×9 baking dish
5. Bake for 45 minutes to 1 hour, until toothpick comes out clean
6. Let cool slightly before cutting
7. Enjoy!