Corn Spoon Bread

Photo by Laurie S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    package of Jiffy cornbread mix

  • 1

    teaspoon of kosher salt

  • 1/8

    teaspoon of freshly cracked black pepper

  • 1/4

    cup of granulated sugar

  • 2

    cups of frozen corn

  • 1

    (15 ounce) can of cream corn

  • 1

    cup of sour cream

  • 1/4

    cup of milk

  • 1/2

    cup (1 stick) of unsalted butter, melted

  • 2

    large eggs, beaten

  • 1/2

    cup of shredded mild cheddar, Monterey jack, or your favorite cheese, optional

Directions

Preheat oven to 350 degrees F. Butter or spray a 2-1/2 quart casserole dish; set aside. Combine the cornbread mix, salt, pepper, and sugar in a mixing bowl. Add the frozen corn and remaining ingredients and mix well. Pour into prepared casserole dish, and bake uncovered at 350 degrees F for 1-1/2 hours or until golden brown and a knife inserted into the center comes out clean. Serve immediately. Jiffy Mix Substitute: Substitute 1/2 cup of yellow cornmeal, 2/3 cup of all purpose flour, 1 tablespoon of baking powder and 1/4 teaspoon of kosher salt for the corn bread mix.

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