Spoon Bread Corn Casserole |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 32 |
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To keep our wedding simple and fun, Joe and I asked our guests to bring their favorite covered dish and a copy of the recipe (I wanted to put together a wedding cookbook later). We ended up with an outstanding buffet, including this delightful down-home casserole. The recipe came from Erma Thoeming. Ingredients:
2 cups (16 ounces) sour cream |
1 cup butter, melted and cooled |
2 packages (8-1/2 ounces each) corn bread/muffin mix |
2 cans (15-1/4 ounces each) whole kernel corn, drained |
2 cans (14-3/4 ounces each) cream-style corn |
1/4 cup diced pimientos |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon cayenne pepper |
Directions:
1. In a large bowl, combine sour cream and butter; stir in muffin mixes. Fold in the remaining ingredients.
2. Transfer to two greased 8-in. square baking dishes. Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Serve warm. Yield: about 32 servings.
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