Sweet Corn Spoonbread
This spoon bread is a luscious, sweet variation of corn bread!
Ingredients
- 15 ounces cream style corn
- 8.5 ounces Jiffy Corn Muffin Mix, 1 package
- 1 cup corn kernels, frozen
- 8 tablespoons butter, melted (1/2 cup)
- 1 cup sour cream
- 3/4 cup brown sugar
- 3 eggs, large
- 1/2 teaspoon salt
Optional toppings
- butter, chives, honey
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Add all ingredients to a large mixing bowl. Gently fold the ingredients together until the cornmeal mixture is moistened. Do not overmix.
- Lightly grease a 10.25 inch cast iron skillet, or 8x8'' casserole dish.
- Add batter to baking dish, and bake for 40-45 minutes, until the edges start to pull away from the dish and the top starts to turn a light golden brown. The middle should still have a little bit of jiggle to it.
- Allow to cool for 10 minutes before serving.
- Serve with butter, honey and fresh herbs on top for garnish.
Notes
Feel free to use the Honey Corn Muffin Mix from Jiffy instead of the original mix.
This is more of a corn pudding recipe, so it will be moister than normal cord bread!
If using the grill, grill over indirect, medium heat for about 30 minutes, then check the bread. The grill will run slightly higher than the oven temp, so expect the spoonbread to be done a bit faster.
Serving: 1, Calories: 443kcal, Carbohydrates: 56g, Protein: 7g, Fat: 23g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 109mg, Sodium: 660mg, Potassium: 237mg, Fiber: 3g, Sugar: 30g, Vitamin A: 747IU, Vitamin C: 4mg, Calcium: 78mg, Iron: 2mg
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