CORN SPOONBREAD

 

  • Cooking Time: 30 minutes
  • Servings: 6
  • Preparation Time: 10 minutes

Ingredients

  • 8 oz. cream style corn
  • 8 oz. whole kernel corn (drained)
  • 1/2 cup butter, melted
  • 1 Tablespoon sugar
  • 1 cup sour cream
  • 2 eggs, beaten
  • 1 box Jiffy corn muffin mix

Directions

  • Mix all ingredients and pour into greased 8x8 casserole dish.
  • Bake uncovered at 350 for 30 min. or until done (knife inserted in center comes out clean).

Notes

This is one of my favorite recipes for potluck dinners and such. It's very easy to make, unique, and yummy! It's a nice alternative to cornbread.

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