Corn Spoonbread

Name: Corn Spoonbread
Ingredients: 1 (8 1/2-ounce) package corn muffin mix; 1 (8-ounce) can cream-style corn; 1 (8-ounce) can whole kernel corn, drained; 1 (8-ounce) container sour cream; 1/2 cup butter or margarine, melted; 2 large eggs

6 ingredients

3 steps

Ingredients

1 (8 1/2-ounce) package corn muffin mix
1 (8-ounce) can cream-style corn
1 (8-ounce) can whole kernel corn, drained
1 (8-ounce) container sour cream
1/2 cup butter or margarine, melted
2 large eggs

Directions

1

Stir together all ingredients, and pour into a greased 11- x 7-inch baking dish.
2

Bake at 350° for 35 minutes or until golden.
3

NOTE: For corn muffin mix, we used Jiffy.