Corn Spoon Bread Casserole from Scratch |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 12 |
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I have this good recipe from The Pioneer Woman Southern comfort food to share here. Enjoy it. Ingredients:
2 eggs, whisked |
1 cup sour cream |
1 cup heavy whipping cream (or use evaporated milk) |
2 tablespoons vegetable oil |
1/2 cup butter, melted (or use liquid margarine) |
2 (15 ounce) cans sweet whole kernel corn, undrained (or use fresh or frozen corn kernels) |
2/3 cup all-purpose flour |
1/2 cup yellow cornmeal |
3 tablespoons sugar |
1 tablespoon baking powder |
1/2 teaspoon salt (or more to taste) |
1/4 teaspoon pepper |
add 1/2 cup shredded cheddar cheese, chopped jalapenos or red pepper, if you like |
Directions:
1. Mix the wet ingredients and the dry ingredients in separate bowls, and then combine them. Add salt and fresh cracked pepper to taste.
2. Pour into a greased 8-9 inch square pan or 10 inch cast iron skillet, or 1-1/12 quart casserole baking dish. Top with small dabs of butter (about 2 or 3 tablespoons).
3. Bake at 350ºF. for 50-55 minutes, or until golden brown and get set in the middle, (To test, give it a shake, it shouldn't jiggle too much in the middle when it's ready).
4. UPDATE NOTE: I made the correction in Step 2 for the baking size pan for 12 servings, and added optional ingredients according with a review posted below. Thanks for letting me know.
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