Mark published on March 22, 2008
Corn Spoon Bread
Total time: 30 minutes
Yields: 11 x 7-inch dish
Author: Mary Helen Davidson
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Ingredients
- 2 eggs, slightly beaten
- 8.5 oz corn muffin mix
- 8 oz corn, whole kernel, drained
- 1 cup sour cream
- 0.5 cup butter, melted
- 8 oz creamed corn
- 1 cup Swiss cheese, shredded
Instructions
Combine all ingredients, except whole kernel corn. Fold in corn.
Bake in greased 11 x 7-inch dish at 350 degrees or knife test clean.
Combine all ingredients, except whole kernel corn. Fold in corn.
Bake in greased 11 x 7-inch dish at 350 degrees or knife test clean.
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