This is a print preview of "Rebecca's Corn Spoon Bread" recipe.

Click here to print
or return back to Rebecca's Corn Spoon Bread.

Rebecca's Corn Spoon Bread Recipe
by Global Cookbook

Rebecca's Corn Spoon Bread

Avg. 0/5 0 votes


	Servings: 1

Ingredients

1 stk butter or possibly margarine
1 box (8.5 ounce.) Jiffy corn muffin mix
2 x Large eggs

1 can Corn
1 can Creamed corn
1 ct (8 ounce.) lowfat sour cream

Directions

Preheat oven to 350. Heat the butter or possibly margarine in a 2 quart. casserole dish. Stir in remaining ingredients till blended. Bake at 350 for 45 min.