Tuesday, January 6, 2015

"Jiffy" Corn Casserole

My mother came across this recipe a few years ago and made it one holiday...AMAZING!! It has become one of our favorite staples that is the perfect combination of cornbread, creamed corn, corn pudding and a soufflĂ©.  Super easy and tasty, this recipe has even converted those who aren't big fans of corn.  I find myself constantly bragging about this dish and have the measurements memorized by heart so I can share it easily with friends, family and co-workers.  I think you will too!
Spoon Bread Casserole
(6-8 Servings)


1 pkg. "JIFFY" Corn Muffin Mix

1/2 cup margarine or butter, melted
1 can (8-3/4 oz.) whole kernel corn, drained
1 can (8-1/4 oz.) cream style corn
1 cup sour cream
2 eggs

Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish.
Pour margarine or butter and corn into dish. Blend in sour cream. In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly. Bake 35 - 40 minutes  or until center is firm.

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