A Jiffy corn muffin mix is made better with sweet corn, cream style corn, sour cream, eggs, butter and a nice layer of melted Swiss cheese on top!
Course Side Dish
Cuisine American
Keyword Sweet Corn Spoon Bread
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
Servings 12people
Calories 320kcal
Author Jennifer @ Plowing Through Life
Equipment
Mixing Bowls
9x13 Baking Dish
Silicone Spatula
Grater
Ingredients
2eggslightly beaten
1packageJiffy corn muffin mix
2cupssour cream
1/2cupbuttersoftened
8 3/4ouncecream style corn
8 3/4ouncewhole kernel sweet corndrained
6ouncesSwiss cheeseshredded
Instructions
Grease a 9 x 13" baking dish and preheat oven to 350°F.
Mix together eggs, corn muffin mix, sour cream, softened or paritally melted butter, cream style corn and drained whole kernel sweet corn.
Pour into baking dish and bake for 30 minutes.
Remove pan from oven and spread shredded cheese on top. Return to oven for 10 minutes or until cheese melts and the center of the bread is set. Can check with a toothpick in the center if desired.
Notes
Starting with a fresh block of Swiss cheese and shredding it yourself will maximize flavor
Always use butter because it has the richest flavor, don't substitute for margarine
I found small cans of whole kernel corn and cream style corn that were within an ounce of the sizes listed in the recipe and they work just fine
Drain the whole kernel corn before using
Each small can of sweet corn can be substituted for 1/2 cup fresh sweet corn. I prefer to use the can of cream style corn for the extra creaminess though.