Menu Enter a recipe name, ingredient, keyword...

Triple Corn Spoon Bread

By

Triple-Corn Spoon Bread has become a big favorite at our holiday table and is a wonderful comfort food for any time of year. We opt for the “no-salt” version for health reasons. Enjoy!

Google Ads
Rate this recipe 5/5 (2 Votes)

Ingredients

  • 1 cup fat-free sour cream -- (used reduced fat)
  • 3 tablespoons stick margarine -- melted
  • 1 large egg
  • 1/2 cup chopped onion
  • 1 can no-salt-added whole-kernel corn -- (15.25-ounce) undrained
  • 1 can no-salt-added cream-style corn -- (14 3/4-ounce)
  • 1 package corn muffin mix -- (8 1/2-ounce)
  • Cooking spray

Details

Preparation

Step 1

Preheat oven to 350.

Combine first 3 ingredients in a large bowl; stir well with a whisk. Stir in onion, corns, and muffin mix. Pour into an 8-inch square baking dish coated with cooking spray. Bake at 350 for 1 hour or until pudding is set and lightly browned.

You'll also love

Review this recipe

Corn and Spinach Tower with Isabel Tuna Corn and Zucchini Fritters