Ingredients
- 1 (8.5-ounce) package JIFFY Corn Muffin Mix
- 1 (14.75-ounce) can cream style corn
- 1 (15-ounce) can whole kernel corn, drained
- ½ cup (1 stick) butter, melted
- 1 cup sour cream
- 3 eggs
- ½ teaspoon salt
1/2 qty
- 1/2 package Jiffy Corn Muffin Mix
- 1/2 can cream style corn
- 1/2 can whole corn
- 1/4 c butter melted
- 1/2 c sour cream
- 1.5 eggs
- 1/4 t salt
Directions
Preheat the oven to 375° and lightly grease a 2-quart casserole dish with nonstick cooking spray. In a large bowl, combine the ingredients and mix well. Pour the mixture into the casserole dish. Bake 35 to 40 minutes, or until the spoonbread is set.