CLASSIC SWEET CORN SPOONBREAD
- 1 box jiffy corn muffin mix (8.5 ounce)
- 15 ounces cream style corn
- ½ cup butter, melted
- ¼ cup sour cream
- 3 tablespoons sugar (cut to 1 tablespoon for spicy version)
- 3 eggs
- ½ teaspoon salt
- A dash pepper (optional, for spicy version)
- A dash red pepper flake (optional, for spicy version)
- Preheat oven to 375 degrees.
- Combine ingredients. Transfer to greased 8x8 baking dish, or equivalent. This recipe can also be doubled and put in a 9x13 pan.
- Bake for 35 to 40 minutes.
Recipe by Rachel Schultz at https://rachelschultz.com/2017/05/01/classic-sweet-corn-spoon-brad/
3.5.3251