Breads & Rolls Cookbook

Mom’s Corn Spoon Bread

In 1979 my mom, Irene Bartholomew, was the featured homemaker in the local paper. This was one of the recipes used in the article.

2 eggs, slightly beaten
1 – 8 1/2 oz. pkg, corn muffin
1 – 8 1/2 oz. can cream-style corn
2 – 8 oz. cans whole kernel corn, drained (I use my own frozen)
1 C. dairy sour cream
1/2 C. oleo, melted
1 C. (4 oz.) Swiss cheese, shredded

Combine eggs, muffin mix, all corn, sour cream and oleo and spread into a 9×13″ pan. Bake at 350º for 30 minutes. Remove from oven and sprinkle with the cheese. Bake 5 minutes more, or until knife comes out clean.

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