Monday, October 02, 2006

Spoon Bread Recipe

This incredibly easy recipe is one of my husband’s all-time favorites and is frequently requested. I came across it 20+ years ago when I worked for a law firm in Naples, Florida. The firm used to send out a weekly newsletter that not only featured events and announcements within the office, but also fun trivia, personal interest stories, and favorite recipes. Here is one of the best of the best:

SPOON BREAD

1 stick of butter
2 eggs
1 9-oz. box of Jiffy corn muffin mix
1 8-oz. can of whole corn
1 8-oz. can of cream corn
1 cup sour cream

Melt butter in shallow dish to be used. Add eggs and beat slightly with a fork. Add remaining ingredients and mix well with a fork. Bake at 375 degrees for 25-35 minutes, or until golden brown. Cut into squares and serve while hot.

Note: Leftovers are great when heated up in the microwave.

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