Recipes
Spoonbread (or Corn Pudding) by Monica
Where I grew up in Western Kentucky, we called this Spoonbread – but it’s also known as Corn Pudding or Corn Casserole. It’s a creamier version of cornbread, and it's definitely a favorite in our family - especially at the holidays! I use Jiffy mix and canned corn, then replace half the butter with Bacon Up, which really takes the flavor to the next level. And I use Bacon Up to grease my cast iron skillet, which makes the crust crispy and extra delicious. Fresh corn is a wonderful substitute in the summer, and we love it for cookouts. Enjoy!
Equipment
- Large Bowl
- Large cast iron skillet
Ingredients
- ¼ cup Butter - melted
- ¼ cup Bacon Up - melted
- 2 tablespoons Bacon Up to grease skillet
- 2 Eggs
- 2 15-oz cans Whole-kernel corn
- 1 15-oz can Creamed corn
- 1 cup Sour cream
- 2 8.5-oz boxes Jiffy Corn Muffin Mix
- ½ teaspoon Salt
- OPTIONAL - pats of butter to top after baking
Instructions
- Preheat oven to 375°F and grease a cast iron skillet with 2 T. Bacon Up
- In a large bowl, mix the melted butter and melted Bacon Up.
- Add the corn, creamed corn and egg and whisk together.
- Fold in the sour cream and corn muffin mix; combine well.
- Pour batter into a cast iron skillet (or baking pan) greased with Bacon Up, and smooth the batter.
- Bake at 375° for about 40 minutes or until a toothpick inserted in the middle comes out clean.
- (Optional: Top warm spoonbread with pats of butter)
