Best Jiffy Corn Pudding (vegan/plant-based)

My veganized version of this classic calls for a pair of secret ingredients that offset the sweetness of the Jiffy cornbread mix just enough: mild pickled jalapeño juice and minced garlic!

The result is perfectly balanced flavors, a creamy interior, and a golden, buttery, and slightly crispy crust that is especially delectable around the edges.

1/2 cup vegan butter, melted
1 cup vegan sour cream
2 tablespoons mild pickled jalapeño juice
1-14.75 to 15 ounce can creamed corn
1-14.5 to 15 ounce can corn, drained (I like fire-roasted)
1 large clove garlic, minced
1 box Jiffy Vegetarian Cornbread Mix (which is actually vegan)

Preheat oven to 350 degrees. Spray a 10-inch skillet with nonstick spray. In large bowl, whisk together melted vegan butter, sour cream, jalapeño juice, and creamed corn. Stir in corn, garlic, and cornbread mix. Transfer mixture to prepared skillet and gently smooth top. Bake 45 minutes, increase heat to 400 degrees, and bake 10 more minutes. Allow to cool slightly before serving.