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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Grandma Judy's Favorite Sweet Corn Spoon Bread Recipe

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This recipe for Grandma Judy's Favorite Sweet Corn Spoon Bread is from Made With Love...And Wine , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8 1/2 ounce) box Jiffy corn muffin mix
1 (16 ounce) can whole kernel corn
1 (16 ounce) can creamed corn
2 eggs, slightly beaten
1⁄2 cup butter, melted
8 ounces sour cream
Directions:
Directions:
Mix melted butter with eggs, sour cream, and corn. Add corn bread mix and combine.
Spread evenly in a greased 9 inch square pan. (Double recipe if using 9 x 13 cake pan)
Bake at 350° degrees for 35 minutes or until golden brown.
Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
10 minutes prep/45 total
Personal Notes:
Personal Notes:
This was one of Grandma Judy's favorite dishes. Grandma's little sister, Aunt Debbie, used to make it and bring it to Thanksgiving every year. After Debbie got sick, I started making it for Thanksgiving every year. It's sweet, buttery, savory and oh, so good! Perfect comfort food on a cold day, and delicious with chili over top!

 

 

 

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