Corn Spoon Bread

By tamalone

Ingredients

• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 3/4-ounce) can cream-style corn
• 1 (4-ounce) can diced hot jalapeños
• 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
• 1 cup sour cream
• 1 egg, lightly beaten
• 1/2 cup heavy cream
• 1/2 stick butter, melted
• 1 to 1 1/2 cups shredded Cheddar

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, jalapeños, corn muffin mix, sour cream, egg, heavy cream, cheese, and melted butter. Pour into a greased 8 by 8-inch casserole dish. Bake for 50-55 minutes, or until golden brown. Let stand for at least 5 minutes and then serve warm.