Down Home Issue

Corn Spoon Bread


1 (8.5-ounce) package cornbread mix

1 (14.75-ounce) can cream-style sweet corn

1 (15.25-ounce) can whole kernel corn, drained

½ cup butter (1 stick), melted

1 cup sour cream

1 large egg

2 tablespoons unsalted butter, melted

1 tablespoon sugar

1 tablespoon vanilla extract

½ teaspoon salt

Butter, for serving





Preheat the oven to 350°F. Lightly grease a 2-quart baking dish, or spray it with nonstick cooking spray.

In a large bowl, combine all the ingredients (except the butter for serving) and mix well. Pour the mixture into prepared baking dish. Bake 35 to 40 minutes, or until the spoon bread is golden brown and set at the edges. Serve with additional butter for garnish.