Sweet Corn Spoonbread

Yield: 6 servings

Prep: 10

Cook: 25

Total: 35

This is basically cornbread on crack with the most amazing creamy, buttery center that just melts in your mouth. It's to die for!

5 stars (11 ratings)

Ingredients

1 (8.5-ounce) package JIFFY Corn Muffin Mix
1 (14.75-ounce) can cream style corn
1 cup corn kernels, frozen, canned or roasted
½ cup sour cream
½ cup plain yogurt
¼ cup unsalted butter, melted
2 large eggs
2 tablespoons sugar
¼ teaspoon salt

Instructions

Preheat oven to 375 degrees F. Lightly oil a large cast iron skillet or coat with nonstick spray.
In a large bowl, combine JIFFY Corn Muffin Mix, cream style corn, corn kernels, sour cream, yogurt, butter, eggs, sugar and salt.
Spread corn mixture into the prepared skillet. Place into oven and bake until golden brown and set, about 20-25 minutes.
Serve warm.

Notes

Adapted from Southern Bite

This Sweet Corn Spoonbread recipe is brought to you by DAMN DELICIOUS

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