Sweet Southern Corn Spoonbread

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.

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2 Comments

  1. You just made a friend with this post musiccityfoodie :)

    Now we’re all hungry in the office!

    Thanks for sharing

  2. jfoster /

    No problem. It’s one of my favorites.

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