creamy corn spoon bread
I grew up in an Italian immigrant family. We adapted the Thanksgiving tradition and we basically had just the staples for the dinner. When I got married and joined an Irish influenced family I was exposed to more different takes on Thanksgiving and realized there were many different plated traditions. I love corn and was looking for a corn recipe similar to the infamous corn cake, I saw a recipe and I have tweaked it and added it to our family's Thanksgiving dinner traditions. My husband and daughter love to snack on it. I have to say, as our family got bigger, this has been one of our favorite dishes!
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prep time
15 Min
cook time
1 Hr 15 Min
method
---
yield
5 serving(s)
Ingredients
- 1 package jiffy corn muffin mix
- 1 teaspoon salt
- - pinch of pepper
- 1/4 cup sugar
- 2 cups frozen sweet corn
- 1 can 15ozs. of creamed corn
- 1 cup sour cream
- 1/4 cup milk
- 1 stick butter, melted
- 2 - eggs, beaten
- 3/4 cup of shredded cheddar, fontina or your favorite cheese combo (optional)
How To Make creamy corn spoon bread
-
Step 1Preheat oven to 350 degrees. Prepare a 2-1/2 quart casserole dish with non-stick spray or butter; set aside.
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Step 2Combine the Jiffy, salt, pepper, and sugar in a mixing bowl. Add the frozen corn and remaining ingredients and mix well. Pour into prepared casserole dish and bake for 1-1/2 hours or until golden brown and a knife inserted into the center comes out clean. Serve warm.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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