Soother Cream Corn Spoon Bread

This is a true Southern classic. Made with canned corn this whip’s up light and creamy .

• 1/2 medium onion finely choppe
• 1/4 cup salted butter
• 2 large eggs beaten
• 2 cups sour cream
• 15.25 oz whole kernel corn can, drained
• 14.75 oz cream style corn
• 1/4 tsp salt
• 1/4 tsp black pepper
• 8.5 oz cornbread muffin mix I use Jiffy
• 1/2 cup shredded cheddar cheese

• Preheat oven to 375 degrees. Thoroughly grease a large casserole dish and set aside.
• Saute onion in butter in a large skillet under tender.
• Whisk in sour cream, both corns, salt and pepper to eggs.
• Stir in cornbread mix until just combined.
• Finally fold in sauteed onion and half of cheese.
• Pour mixture into casserole dish and sprinkle remaining cheese on top.
• Bake for 36-42 minutes or until a toothpick inserted into the center comes out clean.

Why is it called Spoon Bread ? This is a lighter version of Cornbread and meant to be Served and Eaten with a Spoon…. Lisa