Don’t you love it when a friend passes along a favorite recipe? While I enjoy creating new recipes of my own, I am always thrilled to try someone else’s tried and true favorites.
Over the years, one special friend has shared quite a few gems, including this recipe for corn spoon bread. Her Thanksgiving table would be incomplete without it. Since she first shared her recipe many years ago, I have served this baked corn-cornbread hybrid year round and it is a consistent crowd pleaser.
Last year, I paired this with my Chicken Tortilla Soup recipe and gave a ready-made meal to several friends. Both are easy to make ahead, freeze and reheat well, and brought smiles to faces when I made the deliveries. What’s more, I felt good giving a gift that was truly from the heart and that I knew would be appreciated during the fun yet often hectic holiday season.
- 2 large eggs, lightly beaten
- 1 (8-ounce) can whole corn, drained
- 1 (8-ounce) can creamed corn
- 1 (8 1/2-ounce) package corn muffin mix (like Jiffy; you may like this homemade Jiffy recipe which can be made gluten-free)
- 1 cup sour cream
- 1/2 cup melted butter
- 1 cup shredded Swiss or cheddar cheese
Preheat oven to 350 degrees.
Combine all ingredients except the cheese.
Spread into greased 9×13 baking dish, and bake for 30 minutes.
Remove from oven, sprinkle cheese on top, and bake for 10 minutes more or until cheese is melted and top is golden.
- Sometimes, I bake this recipe in two pie plates or 8-inch square pans and freeze one for later use. In that case, I bake for 25 minutes before topping with the cheese, then bake 10 more minutes to melt the cheese and slightly brown the top.
- Additionally, I have tried this recipe using all Greek yogurt in place of the sour cream. Hot out of the oven, a hint of tartness was present. When reheated the following day, the tartness had mellowed and the difference between the two versions was hard to detect.