Friday, November 13, 2015

Double Corn Spoon Bread

The other evening, we were having friends over for dinner.

I wanted to make bread to serve with dinner.

But we were having corn as a veggie and I didn't think we needed bread and corn.

Oh, don't get confused . . . I didn't say we didn't want bread and corn . . .

just that we didn't need both!

I thought just a moment and decided I would combine the bread and corn and make a spoon bread.

Now, in case you're wondering what "spoon bread" is, I'll tell you.

"Spoon bread" is a Southern dish and could be considered a savory pudding.

But spoon bread isn't "smooth" like a dessert pudding, as it is usually made with cornmeal.

So, with the idea to combine the want of bread and the need of a veggie, we had spoon bread with our grilled chicken dinner.

It was so yummy!  The cherubs really liked it and the girl cherub went back for seconds.

Which is unheard of for her!

Double Corn Spoon Bread

1 15oz can corn, drained
1 15 oz can cream corn
1 7oz-8.5 oz package cornbread mix**
1 egg
1/2 cup sour cream
1/2 cup butter, melted
1/2 cup shredded cheese (or more if you'd like it)

Preheat oven to 350 degrees.

For a "thin" spoon bread, spray a 9X13 pan with cooking spray.
For a "thick" spoon bread, spray a 2 quart pan with cooking spray.  I wanted a "thick" spoon bread.

In a bowl, mix all of the ingredients together.  Pour into your desired size pan and place in the oven.

Bake for 35-45 minutes for a 9X13 pan, or until set in the middle and golden on the top.

If using a 2 quart casserole dish, bake for 5--60 minutes, or until set in the middle and golden on top.

Serve warm.

**Martha White Gluten Free cornbread mix worked great.  You can use Jiffy Cornbread mix if you can have gluten.

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