This was a side dish that I made for what was essentially a pot-luck. It had “rave” reviews, so I decided I’d save the recipe here for future reference.
1 (8.5-ounce) package corn muffin mix
1 (14.75-ounce) can cream style corn
1 (15-ounce) can whole kernel corn, drained
1/2 cup (1 stick) butter, melted
1 cup sour cream
1/2 teaspoon salt
(1) Preheat the oven to 375F
(2) Lightly grease a 2-quart casserole dish with non-stick cooking spray.
(3) In a large bowl, combine the ingredients and mix well. Pour the mixture into the casserole dish.
(4) Bake 35 to 40 minutes, or until the spoon bread is golden brown and set.
Original Source – Southern Bite
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