Okay, several club members have been clamoring for Sherry Cadle's delicious Cheesy Sweet Corn Spoonbread recipe, and she's just passed it along for the rest of us.
You start with Krusteaz Honey Cornbreak and Muffin Mix, one 14 3/4-oz can of cream-style corn, 1/2 cup of melted butter, a cup of sour cream and 1 1/2 cups of shredded cheddar cheese. It makes enough 12 servings.
Preheat the oven to 350 degrees, and in a large bowl stir together all ingredients until well blended.
Pour into lightly greased 9x9-inch baking pan and bake for 38-52 minutes. Top with additional cheddar cheese, if desired. Let sit for about five minutes before serving.
That's it!
No comments:
Post a Comment
Thanks for your comments. They will be reviewed before they can be seen by all visitors.