CORN SPOON BREAD

Corn Spoon Bread

From the Kitchen of Deep South Dish

1 package of Jiffy cornbread mix

1 teaspoon of kosher salt

1/8 teaspoon of freshly cracked black pepper

1/4 cup of granulated sugar

2 cups of fresh cooked or frozen corn

1 (15 ounce) can of cream corn

1 cup of sour cream

1/4 cup of milk

1/2 cup (1 stick) of unsalted butter, melted

2 large eggs, beaten

1/2 cup of shredded mild cheddar, Monterey jack, or your favorite cheese, optional

Preheat oven to 350 degrees F. Butter or spray a 2-1/2 quart casserole dish; set aside.

Combine the cornbread mix, salt, pepper, and sugar in a mixing bowl. Add the frozen corn and remaining ingredients and mix well. Pour into prepared casserole dish, and bake uncovered at 350 degrees F for 1-1/4 to 1-1/2 hours OR until golden brown and a knife inserted into the center comes out clean. Serve immediately.

Jiffy Mix Substitute: Substitute 1/2 cup of yellow cornmeal, 2/3 cup of all purpose flour, 1 tablespoon of baking powder and 1/4 teaspoon of kosher salt for the cornbread box mix in this recipe.

Tex-Mex Variation: Mix up the corn by using Mexicorn, add in a can of drained, chopped green chilies and use a Mexican cheese blend if adding in cheese.