Corn Spoonbread

8 oz. cream style corn
8 oz. whole kernel corn (drained)
1/2 cup butter (melted)
1 cup sour cream
2 eggs (slightly beaten)
1 box of Jiffy Corn Mix
Grated Swiss and American cheese.
[Corn Spoonbread]


By hand, mix all ingredients except the cheese.

Bake uncovered in an 8x8 greased casserole at 350 degrees for 35 minutes. Remove from oven and sprinkle grated cheese on top and place in oven until cheese is melted.

Recipe provided by my sister, Janice Bergmann, of Plainfield, IL.
Goto FooFood.