Spoon cornbread has become one of our holiday faves. Nothing could be easier to make and bake. It's also a great bake-and-take for holiday potlucks! And, it heats up well later for a breakfast treat or a midnight snack. Yum!
SPOON CORNBREAD
Mix together:
2 eggs
1 box Jiffy cornbread mix
1 can of sweet corn, drained
1 can of cream corn
8 ounces of light sour cream
1 stick of butter, melted
2 cups shredded cheddar cheese
Bake at 350 degrees--this could take anywhere from 30 to 55 minutes depending on how shallow a baking/casserole dish you are using. If it's starts to brown, cover for the rest of the baking time until the center is done and firm. Enjoy!
Christmas preparations are in full bloom at our house! Hope you are enjoying the holidays with good food, good times to write about, Christmas dreams, and plenty of happy stitching!
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