CLASSIC SWEET CORN SPOONBREAD
Author: 
 
Ingredients
  • 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)
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine ingredients. Transfer to greased 8x8 baking dish, or equivalent. This recipe can also be doubled and put in a 9x13 pan.
  3. Bake for 35 to 40 minutes.
Recipe by Rachel Schultz at https://rachelschultz.com/2017/05/01/classic-sweet-corn-spoon-brad/