Corn Spoon Bread
Rate this recipe
4.5/5
(37 Votes)
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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
Details
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.
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