Thursday, November 19, 2009

Triple Corn Spoon Bread


3 Tbl butter, melted
1 large egg, beaten
1/2 cup finely chopped onion
1 (8.5 ounce) package dry corn bread mix - (I use Jiffy)
1 (15 ounce) can whole kernel corn, undrained
1 (14.75 ounce) can creamed corn
1 cup sour cream (recipe says fat free, I use regular)


Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 8x8 inch baking dish.
In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
Bake for 1 hour in the preheated oven, or until the top is golden brown and spoon bread is set.

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