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Triple Corn Spoon Bread Recipe

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This recipe for Triple Corn Spoon Bread is from The Foods We Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup fat-free sour cream
3 tablespoons stick margarine or butter, melted
1 large egg
1/2 cup chopped onion
1 (15.25-ounce) can no-salt-added whole-kernel corn, undrained
1 (14 3/4-ounce) can no-salt-added cream-style corn
1 (8 1/2-ounce) package corn muffin mix
Cooking spray
Directions:
Directions:
1. Preheat oven to 350°.
2. Combine first 3 ingredients in a large bowl; stir well with a whisk.
3. Stir in onion, corns, and muffin mix.
4. Pour into an 8-inch square baking dish coated with cooking spray.
5. Bake at 350° for 1 hour or until pudding is set and lightly browned.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
5 min
Personal Notes:
Personal Notes:
I wish I could take credit for this, but this recipe comes from Cooking Light. And nothing about it tastes "light."

Though Christian and I make this every Christmas, it's so incredibly quick and easy, we should probably make it a couple times a month.

 

 

 

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