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Corn Spoon Bread Recipe

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This recipe for Corn Spoon Bread, by , is from Dungans of the Northern Neck 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:  
Debbie Olmstead

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. “JIFFY” Corn Muffin Mix
½ c. melted butter
1 can (8-3/4 oz.) whole kernel corn, drained
1 can (8-1/4 oz.) cream style corn
1 c. sour cream
2 eggs
1 c. of grated cheddar cheese

Directions:
Directions:
Preheat oven to 375 º. Grease a 1 ½ quart dish. Pour melted butter and corn into baking dish. Blend in sour cream. In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly.
Bake 35 – 40 minutes or until center is firm. During the last 10 minutes of baking top with grated cheese. Serve with a green salad or use as a side dish.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
My grandmother found this recipe in an ad in a farm magazine. It comes straight off the Jiffy corn bread box. Granny added the grated cheese to the recipe. Next, add a green salad or a bowl of your favorite soup and you have a great simple meal!

 

 

 

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