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    Corn- Corn-Cheese Spoonbread


    Source of Recipe


    Southern Living Annual 1988

    List of Ingredients




    4 eggs, beaten
    2 (17-ounce) cans cream-style corn
    1/ 2 cup butter or margarine, melted
    1 (6-ounce) package Mexican cornbread mix
    1 teaspoon baking powder
    1 cup (4 ounces) shredded Cheddar cheese

    Recipe



    Combine eggs, corn, butter, cornbread mix, and baking powder in a large bowl. Pour mixture into a lightly greased 2-quart casserole. Bake at 400 degrees for 30 minutes.
    Sprinkle top of casserole evenly with 1 cup shredded cheddar cheese, and bake an additional 5 minutes or until cheese melts. Yield: 8 servings.
 

 

 

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