SPOON BREAD CORN CASSEROLE
To keep our wedding simple and fun, Joe and I asked our guests to bring their favorite covered dish and a copy of the recipe (I wanted to put together a wedding cookbook later). We ended up with an outstanding buffet, including this delightful down-home casserole. The recipe came from Erma Thoeming.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield about 32 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine sour cream and butter; stir in muffin mixes. Fold in the remaining ingredients. , Transfer to two greased 8-in. square baking dishes. Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 130 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 211mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
CROCK POT SWEET CORN SPOON BREAD
This Crock Pot Sweet Corn Spoon Bread recipe is made with Jiffy corn muffin mix, canned sweet corn and is one of the best holiday side dishes!
Provided by Brandie @ The Country Cook
Categories Side Dish
Time 3h10m
Number Of Ingredients 8
Steps:
- In a large mixing bowl combine all of the ingredients. Mix thoroughly.
- Spray 4-quart casserole crock pot with nonstick cooking spray. Pour batter into the prepared slow cooker.
- Cover and cook on high for 3 hours or low for 6 hours.
- Then serve!
Nutrition Facts : Calories 409 kcal, Carbohydrate 64 g, Protein 8 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 50 mg, Sodium 599 mg, Fiber 5 g, Sugar 23 g, ServingSize 1 serving
JIFFY CORN CASSEROLE
Jiffy Corn Casserole is an easy side dish recipe that's ready for the oven with just 5 minutes of prep! The sweet corn pudding is perfect for Thanksgiving and Christmas, too!
Provided by Blair Lonergan
Categories Side
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Grease a 1 ½ or 2-quart baking dish or spray with nonstick cooking spray; set aside.
- In a large bowl, stir together all of the ingredients. Transfer the mixture to the prepared dish.
- Bake for 45-50 minutes, or until lightly browned on top. The casserole is done when the center is set -- but still soft.
Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 371.4 kcal, Carbohydrate 36.3 g, Protein 5.8 g, Fat 22.6 g, SaturatedFat 14 g, Cholesterol 93.9 mg, Sodium 647.8 mg, Fiber 1.2 g, Sugar 13.1 g, UnsaturatedFat 6.3 g
CORN SPOON BREAD CASSEROLE FROM SCRATCH
I have this good recipe adapted from The Pioneer Woman Southern comfort food to share here. Enjoy it.
Provided by pink cook
Categories < 4 Hours
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Mix the wet ingredients and the dry ingredients in separate bowls, and then combine them. Add salt and fresh cracked pepper to taste.
- Pour into a greased 8-9 inch square pan or 10 inch cast iron skillet, or 1-1/2 quart casserole baking dish. Top with small dabs of butter (about 2 or 3 tablespoons).
- Bake at 350ºF. for 50-55 minutes, or until golden brown and get set in the middle, (To test, give it a shake, it shouldn't jiggle too much in the middle when it's ready).
- UPDATE NOTE: I made the correction in Step 2 for the baking size pan for 12 servings, and added optional ingredients according with a review posted below.
- Thanks for letting me know, for your suggestions and reviews.
Nutrition Facts : Calories 307.4, Fat 22.8, SaturatedFat 12.3, Cholesterol 88.5, Sodium 504.7, Carbohydrate 24.1, Fiber 1.9, Sugar 3, Protein 5
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