Monday, May 1, 2017

Corn Spoonbread

Here's a great side dish for any occasion. It's just another one of my corn obsession recipes. I probably have it posted under another name or category here, but I thought it should be posted under the simple title of Corn Spoonbread.

For some of my European friends, here's the history of Spoonbread:

It's a moist Cornmeal based side dish popular in the Southern part of America.
Although it's called referred to as a bread, it had the consistency of a Savory Pudding. It can be compared to a Soufflé, except it does not involve the process of whisking Eggs to incorporate Air.
It's believed to have it's origin connected to Native American. They referred to it as Awendaw.
The first printed recipe may have appeared in a Cookbook written by Sarah Rutledge in 1847.
It became very popular in the late 1900's when Cornmeal replaced Yeast in many Southern Dishes.

Here's what you'll need:
Preheat the oven to 350 degrees.
2 Quart Casserole or a 9" X 13" Casserole Dish, buttered well.

1- 8.5oz. Box of Jiffy Corn Muffin Mix
1- 14.75oz. Canned Creamed Corn
1- 15 oz. Canned Corn , drained.
8 TBS Butter, melted
8 oz. Sour Cream (1 C)
3 Large Eggs
1/2 tsp Salt

In a Large Mixing Bowl:
Corn Muffin Mix
Creamed Corn
Sour Cream
Whisk Well.
Pour into Casserole.
Bake for 35 - 40 minutes.

Serve Hot.

Peace in the Kitchen!

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