1. Heat oven to 375°F.
2. Grease a 9” cast iron skillet with Crisco, lard or bacon fat.
3. Empty both boxes of corn muffin mix in a large bowl and stir with a fork to eliminate all clumps.
4. Add eggs and eggs yolks, milk, sour cream and butter. Using a hand mixer, beat together until the batter is smooth.
5. Stir in the Margaret Holmes Buttered Corn, chilies and pepper.
6. Heat the cast iron pan on the stove for 5 minutes then pour in the batter. Transfer to the oven and bake for 20 minutes.
7. Reduce heat to 350°F and continue to bake for an additional 20-25 minutes until golden brown.

*If you do not have a cast iron skillet, use a greased 8” x 8” baking pan (do NOT heat on stove first, just place directly into the oven).