Sweet Corn Spoonbread

Original right over here.


1 8.5 oz package of Jiffy corn muffin mix

1 14.75 oz can cream style corn

1 15 oz can whole kernel corn, drained

1/2 cup butter, melted

1 cup sour cream

3 eggs

1/2 teaspoon salt


Preheat the oven to 375.

Lightly grease a 2-quart casserole dish with non stick cooking spray.

In a large bowl, combine the ingredients, mix well and pour into the casserole dish.

Bake 35 to 40 minutes or until it’s set.


So this was made as a side dish shortly after eating out at Don Pablo’s, a Tex-Mex style restaurant in my area (not to sure how wide spread the chain is). One of their side dishes is Cornmeal Spoon Bread and I’m pretty sure I could eat it with every meal and not get sick of it.  This recipe was intended as something similar to Don Pablo’s deliciousness.

I was unimpressed with the dish, both on it’s own and in comparison to the Cornmeal Spoon Bread. Simple enough to make but just not impressing to taste.

Ah well. Next time.


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