This moist and fluffy corn bread is a favorite at potlucks and casual family dinners. Tastes great with turkey, too!
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!