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Recipe from
4theloveoffoodblog.com
Sweet Corn Spoonbread Casserole
For the Love of Food
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Ingredients
Produce
• 1 15-ounce can Corn, whole kernel
• 1 14.75-ounce can Cream style corn
Refrigerated
• 3 Eggs
Baking & Spices
• 1 8.5-ounce package Jiffy corn muffin mix
Dairy
• 1/2 cup 1 stick butter
• 1 cup Sour cream