I have to put this recipe up today because it went so well with last night’s dinner. Corn Spoon Bread and Jumbalya, like peanut butter and jelly, Frick and Frack, chocolate and a PMS-ing woman. No, I’m not talking about me. *ahem* Whatever gave you THAT idea? 😉
Our good friend and neighbor, Tracy, gave us this recipe too, to go along with the Jumbalaya. Again, I’m telling you the review before I give you the recipe, but you NEED to make this to go with it! No ifs, ands, or buts about it!!
And it is SSSSOOOOOO easy. Even a caveman could do it.
- 2 large eggs
- 1 pack jiffy corn bread mix
- 1/4 cup sugar
- 2 cups frozen corn
- 1 15 oz. can creamed corn
- 1 cup sour cream
- 1/4 cup milk
- 1/2 cup (1 stick) butter, melted
Preheat oven to 350 degrees, and prepare a 9 x 13-inch pan with cooking spray.
In a large bowl, beat eggs. Add remaining ingredients and mix until well combined.
Pour into prepared baking dish.
Bake for 1 1/2 hours or until golden brown.
Instead of using the 9 X 13-inch baking dish, I sprayed two 8 X 8-inch baking pans and divided the batter evenly in half since I was bringing it to Ava’s family and still baked it for 1 1/2 hours.
I rate everything I bake on a scale of 1-4 with 4 being the best and this Corn Spoon Bread earned WWAAYY above the 4 rolling pins!!! But I’m going to give it the standard 4. The family thought I should add stars to it so that Y’all would know how truly delicious it was. Yeah, this stuff was off the charts.
Dinner was unbelievable last night… I LOVE when that happens, especially when it’s made at home with fresh ingredients. I know, they weren’t ALL fresh ingredients, like the cornbread mix, can of creamed corn, canned tomatoes, yadda yadda, but it sure did save us quite a bit of money by not eating it at a restaurant!
I LOVE baking/cooking!!
Can you tell? 😉
Seriously, add this to your menu. Share it with friends, or bring it to a neighbor. There’ll be PLENTY of homemade LOVE to go around!!