The first time I had Corn Bread Casserole (found out later that the official name of this is Spoon Bread Casserole) when my friend Barb served at dinner one night. It was love at first bite! I loved it so much, that she wrote down the recipe for me; telling me that she got the recipe from her mother-in-law.* I went home and made it that same week!
Actually, now that I think of it, I didn't make it at my home. I was visiting at Lisa's (when she was still local) house a few days after my first taste and told her about the recipe (the recipe card was still in my purse) and we made it for dinner that night at her house!
Since then, we've both made this casserole and passed on the recipe to guests several times! Everyone that tries it loves it!
Corn Bread Casserole
Ingredients:
1 pkg. "Jiffy" Corn Muffin Mix
1/2 cup butter, melted
1 can (8 oz) cream corn
1 can (8 oz) whole corn, drained
1cup sour cream
2 eggs
Directions:
Preheat oven to 375 degrees.
Mix all ingredients well. Pour into casserole or baking dish*.
Bake about 35-40 minutes, or until center is firm.
*I like to make this in a disposable foil pan. I usually double the recipe. And since it's a family favorite, I like to take it to family picnics and barbecues. I've even made it a few times as my contribution to Easter Dinner. Served with my mom's ham, dad's coleslaw and my baked beans....MMmmmm!
I'd also like to point out that about a year of making this recipe that I thought to be an original of my friend's mother-in-law, I found out that it's a recipe from the actual "Jiffy" company! So, it's not mine, not Lisa's, not Barb's and not Mrs. P's original recipe, but we keep making and serving it and passing the recipe along to anyone that asks!
Enjoy!
Great recipe, thanks for posting it. It may be in that book you can order, other than that I have only ever found it from you.
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