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Spoon Bread Casserole by Sarah K. Sawyer

This easy-to-bake take on a traditional and butter-drenched Southern favorite is a great dish for potlucks and family gatherings.

INGREDIENTS | SERVES 4

  • 1 cup butter, melted
  • 2 cans whole kernel corn, drained
  • 2 12-ounce cans cream style corn
  • 2 cups sour cream
  • 4 eggs, beaten
  • 1 9-ounce package corn muffin mix
  • 1 9-ounce package yellow cake mix

  1. Preheat oven to 375°F.

  2. Grease a 3-quart casserole dish. Pour butter and both kinds of corn into dish. Fold in sour cream.

  3. Add eggs and both mixes, stirring to combine thoroughly. Bake for 35 minutes.

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