5 makes
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Spoon Bread
6 serving
Ingredients
Instructions
Instructions
5 minutes
1.
1.
Preheat oven to 325.F. Mix All ingredients together pour into a greased 1 1/2 qt. baking dish.
50 minutes
2.
2.
Bake until golden on top.
Geraldine Heffner,
Gerladine's Recipe Rolodex
- June 4, 2020
Comments
Made a single batch (usually make a double) but still used the entire can of whole kernel corn. Baked ~1 hour.
Rekamanon Dec. 2, 2024, 1:37 p.m.
Make
Cooked for 1.5 hours. Drained a tiny amount of whole kernel corn juice. Perfect!
Rekamanon Dec. 26, 2020, 1:01 a.m.
Make
Made a gluten free version by making a corn muffin mix of 4.75oz cornmeal, 2.62oz masa, 1t salt, 1t baking soda, and 1T sugar. Used homemade sour cream which wasn't as thick or sour as store-bought. Poured off all the liquid from the can of kernel corn (used a full can of each kernel and cream corn). Baked for about 75 minutes in a square glass 1.5qt baking dish. At 60 minutes it was quite wobbly in the center, and ended up being fully set and quite brown on top (more so than usual) when pulled. It is less 'cakey' than normal, and less sweet as well. Jiffy Corn Muffin Mix, which we usually use, has three or four times as much sugar in it as what I used in our mix. Next time I will increase it by at least two times. Using a GF flour mix instead of all corn and masa next time as well, which will help get the desired cakey-ness (hopefully).