Using tongs, dip and roll the cooked corn in the cheese mixture. Make sure all sides are coated. At this point you can enjoy it as is — that's what I did for simplicity's sake.

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In a large bowl, whisk together 726 grams (1 pound 9.5 ounces; 4 1/2 cups) cornbread muffin mix (three 8.5-ounce boxes, such as Jiffy) with 1 cup milk and 3 large eggs until smooth.