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[Augie1991]

Ky Spoon Bread (Corn Casserole) - For 3 Quart Baking Dish

 

2 sticks butter

16 oz corn muffin mix

16 oz whole kernel corn, drained

16 oz cream style corn

2 cups sour cream

4 eggs

 

1)  Preheat oven to 350 degrees

2)  Melt butter and combine with muffin mix, whole and cream style corn, and sour cream

3)  Add slightly beaten eggs

4)  Stir and pour into buttered 3 quart baking dish

5)  Bake 35 minutes

6)  test center with toothpick.  Bake until comes out clean.

 

This is the bomb, quick to make, and excellent with Thanksgiving Turkey, BBQ, ANYTHING.......

[Augie1991]

Spoonbread[color=rgb(37,37,37);font-family:sans-serif;] is a moist [/color]cornmeal[color=rgb(37,37,37);font-family:sans-serif;]-based dish prevalent in parts of the Southern [/color]United States[color=rgb(37,37,37);font-family:sans-serif;].[/color]

Although named a "bread", spoonbread is closer in consistency and taste to many savory puddings, such as Yorkshire pudding. As made by some recipes, spoonbread is similar to a cornmeal soufflé, although typical Southern recipes do not involve whipping the eggs to incorporate air.

The dish is believed to be of Native American origin. It was commonly called Awendaw or Owendaw.^[1] The first print recipe for spoonbread appeared in a cookbook by Sarah Rutledge in 1847. Spoonbreads became popular around the turn of the 20th century, as cornmeal replaced yeast in Southern cooking.^[2]

[Kremer]

Is awesome.