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)
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.