Corn Spoonbread

Serves: 4
Total Calories: 553


2 eggs separated
1 (8 1/2-ounce) can cream style corn
1 (4-ounce) can green chili diced
1 (8 1/2-ounce) package corn bread and muffin mix
1/2 cup flour
4 ounces Cheddar cheese shredded (about 1 cup, optional)
1/4 cup butter or margarine, melted


Preheat oven to 350°. Grease a deep 1 1/2 -quart baking dish or spray with non-stick coating.

In a medium bowl with a wire whisk, beat egg yolks. Stir in corn and green chilies. Stir in corn muffin mix and flour just until moistened.

In a small mixer bowl at high speed, beat egg whites until stiff but not dry. Fold into corn mixture until blended and no streaks remain. Pour into baking dish, smoothing top.

Bake for 30 to 35 minutes or until golden brown and top is set. Sprinkle with cheese and bake 5 minutes longer or until cheese melts.

Top with butter or margarine. Serve immediately with a large spoon,

Nutritional Facts:

Serves: 4
Total Calories: 553
Calories from Fat: 217

This Corn Spoonbread recipe is from the Just Good Cookin' Cookbook. Download this Cookbook today.

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