Sweet Corn Spoonbread

I was so fortunate to stumble across the recipe a few years ago when I thought I was making traditional cornbread. You can imagine to my surprise after all the baking when my finished product was more soupy and mushy than traditional dry cornbread. Needless to say, this is one of those mix-all-the-ingredients-together-and-bake sorta dishes, and your family and friends — and you — will never want the traditional kind again.

INGREDIENTS

1 (8.5-ounce) package JIFFY Corn Muffin Mix
1 (14.75-ounce) can cream style corn
1 (15-ounce) can whole kernel corn, drained
1/2 cup (1 stick) butter, melted
1 cup sour cream
3 eggs
1/2 teaspoon salt

Directions

Preheat the oven to 375° and lightly grease a 2-quart casserole dish with nonstick cooking spray. In a large bowl, combine the ingredients and mix well. Pour the mixture into the casserole dish. Bake 35 to 40 minutes, or until the spoon bread is golden brown and set.