Kentucky Spoon Bread

This is one of my grandma Libbus’s classic dishes. Think…if cornbread and corn pudding had a baby. It’s the perfect combination…moist and creamy but not soupy.

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Serving Size: 6-8 servings

Chef: Libbus Cummings

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Kentucky Spoon Bread

The perfect combination of cornbread and corn pudding.

Prep time: 5 MinCook time: 45 MinTotal time: 50 Min

Ingredients

• 1 stick butter
• 1 package (8 ounces) Jiffy corn muffin mix
• 1 can (8 ounces) creamed corn
• 1 can (8 ounces) whole-kernel corn
• 1 cup sour cream
• 2 eggs, slightly beaten

Instructions

1. Melt butter and combine it with corn muffin mix, creamed corn, whole-kernel corn, sour cream, and eggs.
2. Pour into 1 1/2 quart buttered casserole dish and bake at 350°F for 45 minutes. Center should spring back, and toothpick inserted into center should come out clean.

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Notes