Sweet Corn Spoon Bread

As seen on

brown eyed baker

Total Time

45 mins

Prep Time

5 mins

Rating

(32)

Ingredients

6-8 servings

8.5 ounce package JIFFY Corn Muffin Mix
14.75 ounce can cream style corn
15 ounce can whole kernel corn, drained
½ cup unsalted butter, melted
1 cup sour cream
3 eggs
½ teaspoon salt

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Preparation

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Step 1

Preheat the oven to 375 degrees F and lightly grease a 2-quart casserole dish with nonstick cooking spray.

Step 2

In a large bowl, combine all of the ingredients and mix well with a wooden spoon. Pour the mixture into the prepared casserole dish.

Step 3

Bake for 35 to 40 minutes, or until the center of the spoonbread is firm and no longer jiggles. (Please note that if you use a deeper casserole dish, your bake time could be longer.)

Chef’s notes

The extra egg in this riff on the popular JIFFY corn casserole gives this version a creamy, almost souffle-like consistency.

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Sweet Corn Spoon Bread

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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