Corn spoonbread

By LyndaD

Corn Spoonbread is light cornbread but richer and more dense, which makes it ideal for spooning chilis and stews over. This recipe goes great on any weeknight dinner menu or festive holiday spread.

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Ingredients

• 1 (8-ounce) package Jiffy Cornbread mix
• 1 (8-ounce) can cream style corn
• 1 (8-ounce) can whole kernnel corn , drained
• 1 (8-ounce) sour cream
• 1/2 cup butter or margarine, melted
• 2 large eggs or 3 small eggs

Preparation

Step 1

Stir together all ingredients and pour into a 11x7-inch greased baking dish. Bake at 350°F for 35 minutes or until golden.