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Recipes --> Side Dishes --> Triple-Corn Spoon Bread

Triple-Corn Spoon Bread

From Karlee M....

Here is a recipe I discovered about five years ago and brought to our Thanksgiving dinner. It has been a requested dish ever since.

Triple-Corn Spoon Bread

Serves 8

Ingredients:

1 cup fat-free sour cream
3 tablespoons stick margarine, melted
1 large egg
1/2 cup chopped onion
1 15.25 ounce can no-salt whole-kernel corn, undrained
1 14 3/4 ounce can no-salt added cream-style corn
1 8 1/2 ounce package corn muffin mix
Cooking spray

Preparation:

Preheat oven to 350 degrees.

Combine first three ingredients in a large bowl; stir well with a whisk. Stir in onion, corns, and muffin mix. Pour into an 8-inch square baking dish coated with cooking spray. Bake at 350 degrees for one hour or until pudding is set and lightly browned.

WG Note: I might be tempted to use butter and real sour cream in place of the margarine and fat free, but that's probably why the Wine Guy wears an extra large.