Spoon Bread Corn Casserole

Name: Spoon Bread Corn Casserole
Ingredients: 2 cups sour cream; 1 cup butter, melted and cooled; 2 packages (8-1/2 ounces each) corn bread/muffin mix; 2 cans (15-1/4 ounces each) whole kernel corn, drained; 2 cans (14-3/4 ounces each) cream-style corn; 1/4 cup diced pimientos; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1/8 teaspoon cayenne pepper

9 ingredients

2 steps

Ingredients

2 cups sour cream
1 cup butter, melted and cooled
2 packages (8-1/2 ounces each) corn bread/muffin mix
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (14-3/4 ounces each) cream-style corn
1/4 cup diced pimientos
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper

Directions

1

In a large bowl, combine sour cream and butter; stir in muffin mixes. Fold in the remaining ingredients.
2

Transfer to two greased 8-in. square baking dishes. Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Serve warm.