Corn Spoon Bread

By ForkAndTheCork

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

Preparation

Step 1

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.