Spoon Bread Casserole

Spoon Bread Casserole

Brian CampbellCamfam Cookery
You may call it Spoonbread, Corn Bowl, Corn Casserole, Scalloped Corn or Corn Pudding. No matter what you call it one thing is for sure, Spoon Bread Casserole, made with “JIFFY” Corn Muffin Mix is an American tradition.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dessert, Side Dish, Snack
Cuisine American
Servings 8
Calories 242 kcal

Ingredients
  

  • 1 pkg “JIFFY” Vegetarian Corn Muffin Mix or 1 pkg. “JIFFY” Corn Muffin Mix
  • ½ cup margarine or butter melted
  • 1 can whole kernel corn 8-3/4 oz , drained
  • 1 can cream style corn 8-1/4 oz
  • 1 cup sour cream
  • 2 eggs

Instructions
 

  • Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish.
  • Pour margarine or butter and corn into dish. Blend in sour cream.
  • In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly.
  • Bake 35 – 40 minutes or until center is firm.

Notes

 
 

Nutrition

Calories: 242kcalCarbohydrates: 18gProtein: 3gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 47mgSodium: 313mgPotassium: 171mgFiber: 2gSugar: 3gVitamin A: 580IUVitamin C: 3mgVitamin E: 0.5mgCalcium: 54mgIron: 1mgZinc: 1mg

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