Sweet Southern Corn Spoonbread

Posted by jfoster | 2 comments

This spoonbread always draws raves when I make it during the holidays. The creamy buttery corn goodness of this recipe makes it additive and it’s so simple I almost feel guilty. You can make this ahead and refrigerate it until you’re ready to pop it in the oven.

Ingredients

1 box Jiffy Corn Muffin Mix

1 8 oz  can cream style corn

1 8 oz can whole kernel corn (drained)

1/4 cup melted butter

2 large eggs

8 oz container light sour cream

1/4 cup sugar

Directions

1.Heat oven to 350 degrees.  Grease an 11 x 7 inch baking dish.

2. Combine all ingredients in a large mixing bowl and pour into baking dish.

3. Bake 35 minutes or until golden brown on top.