Corn Spoon Bread
hot, sweet, and moist - this cornbread cousin has all the flavor without the dry crumbs
Ingredients
- 3/4 c corn meal
- 1 1/4 c flour
- 1/4 c sugar
- 2 t baking powder
- 1 t salt
- 1/2 t pepper
- 3 cups corn either fresh off the cob, frozen, or canned - a combo of one can plain (drained) and one can creamed works well!
- 8 oz sour cream
- 1 egg
- 1/2 c butter or margarine, melted (1 stick)
Instructions
- Preheat oven to 350°
- Combine dry ingredients. Add wet ingredients and stir briefly and completely, ensuring all dry ingredients on bottom are incorporated well.
- Spray a large baking dish with non-stick spray and spread batter into it. Bake 1 hour and test by inserting toothpick in center to see if batter is completely cooked.
- Note: If using a 9x13 baking dish, baking time may be reduced to 45 minutes. Check for doneness and continue baking for 5-10 minute increments until it is completely set.