Corn Spoon Bread

Submitted by elefly

• Ready In: 50mins
• Ingredients: 7
• Serves: 6-8

ingredients

• 1 box Jiffy corn muffin mix
• 1 can cream-style corn
• 1 can whole kernel corn, drained
• 2 eggs, beaten
• 8 ounces sour cream
• 1⁄2 cup melted butter
• 4 ounces shredded swiss cheese or 4 ounces cheddar cheese

directions

1. Mix all ingredients together and spoon into a greased casserole dish.
2. Bake at 350 degrees for 35 minutes.
3. Sprinkle with shredded cheese.
4. Bake an additional 10 minutes more.

Reviews

[LGRM1]

Made this from a Jiffy recipe before; lost it; found this one here. Yummy! Caution: make in a flat-ish casserole dish, not a bowl-ish one, so it gets done evenly and thoroughly.

 

[jenisinchina]

This is very good! I did add 1/2cup sugar since I also like sweet corn bread but that is just personal preference. I wish I had read the earlier review about cooking in a flat casserole dish. I used a round one and it nearly tripled the cook time! It's still REALLY good though so I know I'll make it again soon in a 13x9.

 

[hailtodorothy]

Wonderful! Went well with my Spanish Rice. Thanks for a delicious recipe.

 

[Jo Ann 321]

Perfect! Although I did cut the amount of butter in half and forgot the cheese. Once upon a time, I had a similar recipe, but it came out very dry. This recipe has the just right balance of moisture. I've already been asked to share the recipe.

 

[4-H Mom]

This so different from the corn bread I usually make. This was very moist. I baked this in a loaf pan. It wasn't sweet like the corn bread I have made in the past. Thanks for sharing this recipe.