Sweet Corn Spoonbread
Sweet Corn Spoonbread is a dish you can serve as cornbread or a savory bread pudding. We love to eat this with pinto beans and stews. It makes a great bread to sop up any rich sauce and goes well with chili and other stews.
- 1 (8.5-ounce) package JiFFy Corn Muffin Mix
- 1 (14.75-ounce) can cream corn
- 1 (15-ounce) can whole kernel corn, drained
- 1/2 cup butter, melted
- 1 cup sour cream
- 3 eggs
- 1/2 teaspoon salt
Preparation time 15mins
Cooking time 40mins
Adapted from cookingwithk.net
Preheat oven to 375°F. Lightly spray a 2-quart casserole dish with nonstick cooking spray.
In a large bowl, combine all the ingredients and mix well. Pour the mixture into the prepared casserole dish.
Bake for 35 to 40 minutes, or until the spoon bread is set.
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