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Sweet Corn Spoon Bread Recipe

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This recipe for Sweet Corn Spoon Bread, by , is from The King Family Cookbook , 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!

Contributor:  
Contributor:  
Jon King

Category:
Category:

Ingredients:  
Ingredients:  
1-8.5 oz package Jiffy Corn Muffin Mix
1-15 oz can Cream Style Corn
1-15 oz can Whole Kernel Corn, drained
cup (1 stick) Butter, melted
1 cup Sour Cream
3 Eggs
tsp Salt

Directions:
Directions:
Preheat over to 375̊F and lightly grease a 2-quart casserole, deep-sided, dish with nonstick cooking spray. In a large bowl, combine all of the ingredients and mix well. Pour the mixture into the casserole dish and bake 35 to 40 minutes, or until spoon bread is set.

Personal Notes:
Personal Notes:
Great side dish for your Thanksgiving feast. Mom made corn spoon bread, but used fresh or frozen corn from our garden. Unfortunately, I don't have her recipe. I use canned corn now, as it is as good as the "fresh" corn you can buy at the grocery store. If you have a nearby farmer's market where you can buy in-season fresh corn, by all means use it. You have probably figured out by now that I am a corn snob. It comes from being raised on a farm that grew the best corn in the Ohio Valley. I have two Lawrence County Fair first place awards to prove it.

 

 

 

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