How did corn become so privileged it gets to be considered both a summer and autumn food? Good for you, sweet corn. Because I can do grilled corn on the cob all summer long and still be ready for its fall manifestations too. Sweet corn spoonbread? On Thanksgiving you totally have to. BUT THAT IS OKAY BECAUSE YOU LOVE IT.
CLASSIC SWEET CORN SPOONBREAD
Serves 5-6
1 box (8.5 ounce) jiffy corn muffin mix
15 ounces cream style corn
15 ounces corn, drained
½ cup butter, melted
1/4 cup sour cream
2 tablespoons sugar
3 eggs
½ teaspoon salt
A dash pepper
A dash red pepper flake
Preheat oven to 375 degrees. Combine ingredients in a large bowl. Transfer to greased baking dish and bake for 35 to 40 minutes.
CLASSIC SWEET CORN SPOONBREAD
Author: Rachel Schultz
Ingredients
- 1 box (8.5 ounce) jiffy corn muffin mix
- 15 ounces cream style corn
- 15 ounces corn, drained
- ½ cup butter, melted
- ¼ cup sour cream
- 2 tablespoons sugar
- 3 eggs
- ½ teaspoon salt
- A dash pepper
- A dash red pepper flake
Instructions
- Preheat oven to 375 degrees.
- Combine ingredients in a large bowl.
- Transfer to greased baking dish and bake for 35 to 40 minutes.
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