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Corn Spoonbread |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Corn Spoonbread recipe on the web!!___ cup onions chopped _ tablespoons butter or margarine _ carrots large, shredded (about 1 1/4 cups) _ eggs large _ tablespoons milk _ 8 1/2-ounce can corn whole kernel corn, drained _ 8 1/2-ounce can cream style corn _ tablespoon parsley dried ___ teaspoon black pepper _ 8 1/2-ounce package corn bread and muffin mix ___ cup french bread torn day-old (optional)* Preheat oven to 350°. Generously grease a 2-quart baking dish or spray with non-stick coating. In a medium skillet, sauté onion in butter 1 minute. Add carrots and sauté 1 minute longer; set aside. In a medium bowl with a wire whisk, beat eggs and milk. Stir in corn, cream-style corn, sautéed vegetables, parsley, and pepper. Stir in corn muffin mix and bread just until moistened. Pour into baking dish, smoothing top. Bake 35 to 40 minutes or until golden brown and top is set. *If adding French bread to mixture, use 3 tablespoons milk instead of 2 tablespoons. Corn Spoonbread Pumpkin Casserole Ginger-Glazed Squash Fried Peppers And Zucchini Mushrooms Onions Radishes Tomatoes |
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