Southern Spoon Bread Recipe #3
Southern Spoon Bread
A friend brought this to Thanksgiving dinner years ago and it was an instant favorite. We only have it twice a year, since it is a calorie and cholesterol train-wreck, but it's so worth it! A great side dish to go along with most any soup; perfect with Autumn Soup.
INGREDIENTS:
• 1 8 1/2 oz box jiffy Corn Muffin Mix
• 2 Eggs Beaten
• 1 Stick of butter~ softened, not melted
• 1 15 oz. can Corn Nibblets
• 1 15 oz can Creamed Corn
• 1 Tbsp sugar.
DIRECTIONS:
Mix all until moistened. DO NOT OVERMIX batter. Bake @ 375 for 45 minutes or until golden brown. Toothpick check like you would a cake, to verify it's cooked all the way through.
A friend brought this to Thanksgiving dinner years ago and it was an instant favorite. We only have it twice a year, since it is a calorie and cholesterol train-wreck, but it's so worth it! A great side dish to go along with most any soup; perfect with Autumn Soup.
INGREDIENTS:
• 1 8 1/2 oz box jiffy Corn Muffin Mix
• 2 Eggs Beaten
• 1 Stick of butter~ softened, not melted
• 1 15 oz. can Corn Nibblets
• 1 15 oz can Creamed Corn
• 1 Tbsp sugar.
DIRECTIONS:
Mix all until moistened. DO NOT OVERMIX batter. Bake @ 375 for 45 minutes or until golden brown. Toothpick check like you would a cake, to verify it's cooked all the way through.
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