Sweet Corn Spoonbread
This easy Sweet Corn Spoonbread is a favorite at our house. It’s another one of those dump, stir, and pour recipes that we all love, but it tastes like so much more!
Ingredients
- 1 (8.5-ounce) package JIFFY Corn Muffin Mix
- 1 (14.75-ounce) can cream style corn
- 1 (15-ounce) can whole kernel corn, drained
- 1/2 cup (1 stick) butter, melted
- 1 cup sour cream
- 3 eggs
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375° and lightly grease a 2-quart casserole dish with nonstick cooking spray. In a large bowl, combine the ingredients and mix well. Pour the mixture into the casserole dish. Bake 35 to 40 minutes, or until the spoon bread is golden brown and set.
Recipe Adapted From Sweet Corn Spoonbread @ southernbite.com