 | Lisa's * Everyday Life June 19 | This is a true Southern classic. Made with canned corn this whip's up light and creamy .
- 1/2 medium onion finely choppe
- 1/4 cup salted butter
- 2 large eggs beaten
- 2 cups sour cream
- 15.25 oz whole kernel corn can, drained
- 14.75 oz cream style corn
- 1/4 tsp salt
- 1/4 tsp black pepper
- 8.5 oz cornbread muffin mix I use Jiffy
- 1/2 cup shredded cheddar cheese
- Preheat oven to 375 degrees. Thoroughly grease a large casserole dish and set aside.
- Saute onion in butter in a large skillet under tender.
- Whisk in sour cream, both corns, salt and pepper to eggs.
- Stir in cornbread mix until just combined.
- Finally fold in sauteed onion and half of cheese.
- Pour mixture into casserole dish and sprinkle remaining cheese on top.
- Bake for 36-42 minutes or until a toothpick inserted into the center comes out clean.
Why is it called Spoon Bread ? This is a lighter version of Cornbread and meant to be Served and Eaten with a Spoon.... Lisa
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