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corn casserole
Summer is a great time of year for fresh produce and a family favorite is corn. Although corn on the cob is simple and delicious, it is nice to have other options on how to prepare fresh summer corn.
Chelsea Milling Company, makers of Jiffy baking mixes, offers a yummy recipe that makes use of corn. Spoon Bread Casserole is a southern favorite especially popular during winter holidays. Transformed by the use of fresh corn rather than canned corn it makes a wonderful dish for summer get-togethers.
Spoon Bread Casserole
(6-8 Servings)
- 1 pkg."JIFFY" Corn Muffin Mix
- 1/2 cup margarine or butter, melted
- corn cut off of 3 large or 4 small ears of corn (or 1 can (8 oz.) whole kernel corn, drained)
- 1 can (8 oz.) cream style corn
- 1 cup sour cream
- 2 eggs
Preheat oven to 375°. Grease 1-1/2 quart casserole dish.
Pour margarine or butter and corn into prepared dish. Blend in sour cream. In separate bowl, beat eggs and stir into casserole along with muffin mix. Blend thoroughly. Bake 35-40 minutes or until center is firm. Serve hot with butter.
Visit www.jiffymix.com for more recipes.
Wilmington Parent is giving away a prize package of Jiffy baking mixes including corn muffin, raspberry muffin and blueberry muffin mixes. If you’d like to win the prize, please leave a comment below including your e-mail address.
