The Sisterhood of The Creamy Corn Spoon Bread

A few years ago, when I still made lots and lots of soap, at a get-together at a friend’s house, someone brought in this WONDERFUL corn bread.  I immediately became addicted, wanted to STEAL the entire pan and take it home!  But that dear friend, Shannon is her name, posted the recipe on a forum to feeeeeed my neeeed for this corn bread.

Folks, when I tell you that this recipe is SUPER simple, ridiculously easy really and sooo satisfying and delicious, you HAVE to make it for this Thanksgiving!  It makes a wonderful sidedish!  Take my word for it.  Just DO it!

Credit goes to Shannon’s Aunt and “Fairy Godmother”, Jan Sancricca.  Shannon also says that it would be sooo neat to have all the members of the “sisterhood of the creamy corn spoon bread creating comfort food in kitchens all across the country tomorrow.”

I LOVE IT!!!  Do tell me if you make it and how much you love it and plan to make it all year round!  I usually make it with the corn that has green and red peppers in it.  SLAMMIN!
Creamy Corn Spoon Bread Pudding
1 hour to 1:15 min

1 stick butter (half cup)
2 eggs
1 C sour cream
1 can creamy style corn
1 can whole kernel corn
1 box (8.5 0z) Jiffy Corn Muffin Mix
1 C (heaping) shredded sharp cheddar cheese

Melt butter in large mixing bowl.
Stir in rest of ingredients to blend.
Pour into buttered 1.5 quart casserole
Bake until firm but moist and top is a bit golden

*may add 1 can chopped green chilis. or shredded carrots, or…..whatever comes to mind.
*May sprinkle shredded cheddar cheese over top during last 10 minutes.

If you want to make it sweet you can use vanilla yogurt instead of sour cream, add 1/3 to 1/2 C suagr and OMIT cheese.

3 thoughts on “The Sisterhood of The Creamy Corn Spoon Bread”

  1. Thanks for the recipe but I don’t even plan on turining on my oven tomorrow. Yes, you can say it, I’m a big moocher. But I will try this recipe as soon as I get a chance and I’ll make sure to let you know how much I love it.

  2. Sold! I have a recipe for something similar somewhere, and it was fabulous, but more complicated. I like this better – and I was strapped for something to bring this year. I have two Thanksgivings – picky eaters at the second one. So I’ll keep that one simple, and do the jalapeno version for the first party. Hurray, less work for me!

  3. This tastes surprisingly well with the jalapeno peppers, and I’ve also added brocolli before. This style of cornbread is very popular in Mexico, and often referred to as Mexican Cornbread. I have a pan in the oven RIGHT NOW.

    Necia

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