Corn Spoon Bread is my absolute favorite thing to make during the holidays. It makes an appearance every Christmas and most Thanksgivings, and is a huge hit with my Handsome.
I have heard some refer to it as "Corn Casserole", but most people are pleasantly surprised that THIS has a hefty amount of cheese in it...when corn casserole does not.
This is what it looks like before it has been devoured...
This is what is looks like after...in all of it's cheesy glory!
And here is the recipe that will change your life...
Ingredients:
2 Eggs (slightly beaten)
1 8.5 oz. package Jiffy corn muffin mix
1 17 oz. can of cream corn (This is up for interpretation. It is hard to find a 17 oz. can...1 regular size can will do.)
1 cup of sour cream
1/2 cup melted butter
1 cup shredded cheese
Directions:
- Preheat oven to 350.
- Combine Jiffy corn muffin mix and all ingredients, except cheese.
- Spread half of batter in greased casserole dish.
- Add layer of shredded cheese.
- Spread the rest of the batter over the cheese.
- Bake for 45 minutes (or until edges are golden and toothpick test comes out clean).
- Enjoy the cheesy goodness that is Corn Spoon Bread! (Serves 8....or 4 if you're in my family)!
No comments:
Post a Comment