If your crew isn’t fond of Swiss cheese, cheddar works well, too! Kids enjoy mixing it together and sprinkling the cheese. I like eating the leftovers for lunch with clam chowder or tomato soup.
Heidi’s Corn Spoon Bread
2 eggs, slightly beaten
1-8 oz can cream-style corn
1-8 oz can whole kernel corn, drained
1 C sour cream
1/2 C butter or margarine, melted
1 pkg Jiffy corn bread mix
1 C shredded Swiss or cheddar cheese
Combine all the ingredients except the cheese. Mix well, spread in greased 2-qt casserole. Bake at 350 for 35 minutes. Sprinkle cheese on top and bake 10-15 minutes longer, or until knife inserted 1 inch from edge comes out clean. Enjoy!