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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (156g) Recipe makes 12 servings |
||
| Calories 343 | ||
| Calories from Fat 196 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.9g | 33% | |
| Saturated Fat 8.9g | 44% | |
| Monounsaturated Fat 8.5g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 64mg | 21% | |
| Sodium 695mg | 28% | |
| Potassium 216mg | 6% | |
| Total Carbohydrate 29.9g | 9% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 6.5g | ||
| Protein 9.6g | 19% | |
Jiffy Spoon Bread
By: Karen=^..^=
May 30, 2002
Posted by request, this is a cheesy cornbread that starts with a mix.
SERVES 12 -15
Ingredients
- 1 (8 1/2 ounce) box Jiffy corn muffin mix
- 1 (16 ounce) can whole kernel corn
- 1 (16 ounce) can creamed corn
- 2 eggs, slightly beaten
- 1/2 cup margarine, melted
- 8 ounces sour cream
- 8 ounces cheddar cheese, shredded
Directions
1
Mix all together except cheese.2
Spread evenly in a greased 9x13-inch pan.3
Bake at 350° degrees for 35 minutes.4
Remove from oven.5
Sprinkle cheese on top.6
Return to oven and bake for 10 more minutes, or until cheese melts.
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- Course > Breads > Quick Breads
- Main Ingredient > Vegetables
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- Cuisine > North American > United States > Southwestern > Tex-Mex
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
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Featured Reviews for This Recipe
From: HobbyCook
On Feb 6, 2008
This is exactly what I was looking for in a simple spoon bread recipe. I love to make pulled pork bbq on the smoker and when I had some left over, I covered the bottom of the casserole with the pulled pork before pouring the batter over. The result was awesome. The smoky flavor of the bbq and the tang of the bbq sauce went so well with this spoon bread. I'm sure this will be a permanent solution for my leftover pulled pork (when I have any). I have also seen the same idea done with chili on the bottom and I'm looking forward to trying that as well. Thanks for the recipe!
From: moramor
On Jan 23, 2008
Fantastic! We actually put left over chili in the bottom of a 9 x 9" casserole (e" deep) and poured the spoon bread batter over the chili. Turned out delicious! A couple of changes we made: our eggs were medium, so used 3 used the creamed corn, but not the whole kernel. Added onion powder. We'll be sure to make again!
From: Bippie
On Sep 28, 2007
Perfect! Had this at a pot-luck dinner and DH just had to have the recipe. I lost the card it was written on, but this came out just like it. Thanks for helping me out.
From: Lauralie41
On Jan 24, 2006
This was so good! A creamy corn filling with a crispy cheese topping. Mine took a bit longer to bake thru in the middle but so worth the extra wait! Thank you Karen!
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