Corn Spoon Bread With Cheese |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I love corn bread casserole/spoon bread, but there are so many calories! This isn't super healthy, but I tried leaving out the butter and a ton of cheese, and it was still great. Ingredients:
1 (14 3/4 ounce) can creamed corn |
1 (14 3/4 ounce) can corn |
1 (8 ounce) box jiffy cornbread mix |
2 cups reduced-fat sour cream |
1 (3 ounce) can green chilies |
2 eggs |
1/2 cup cheddar cheese, shredded |
salt and pepper, to taste |
Directions:
1. Preheat oven to 350 and spray an 8x8 or 9x9 pan with non-stick spray.
2. Mix both cans of corn, the sour cream, chilis and eggs together in a large bowl. Stir in Jiffy mix til moistened.
3. Bake for 45 minutes, then top with cheese. Bake until center is set, about 10-15 more minutes.
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