Cheese and Corn Spoon Bread
Spoon bread has a pudding-like in consistency and is an excellent side dish alternative to mashed potatoes.
2 large eggs
1 (12-ounce) package corn muffin mix
1 (8-ounce) can cream-style corn
1 (8-ounce) whole-kernel corn, drained
1 cup sour cream
1/2 cup melted butter
Salt and freshly ground black pepper to taste
1 cup shredded Swiss cheese
- Preheat oven to 350°F (175°C). Grease one 8x8x2-inch baking dish; set aside.
- Combine eggs, corn muffin mix, cream-style corn, whole-kernel corn, sour cream and melted butter, salt and pepper, mixing well. Pour into prepared pan.
- Bake for 35 to 40 minutes. Remove casserole from oven and sprinkle cheese over top. Return to oven and bake for an additional 10 to 15 minutes or until a knife inserted in center comes out clean. Serve warm from the baking dish.
Makes 6 to 8 servings.