Jiffy Spoon Bread Casserole - Authentic Recipe


 
Chris Allingham

Chris Allingham

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Staff member
From https://site.jiffymix.com/spoon-bread-casserole/

Jiffy Spoon Bread Casserole

6 – 8 Servings

Ingredients
  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1/2 cup margarine or butter, melted
  • 1 can (8-3/4 oz) whole kernel corn, drained
  • 1 can (8-1/4 oz) cream style corn
  • 1 cup sour cream
  • 2 eggs
Directions

Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish.

Pour margarine or butter and corn into dish. Blend in sour cream. In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly. Bake 35 – 40 minutes or until center is firm.
 
Jeff, it’s not yankee cornbread at all, I have a friend that’s a potter in Kentucky who has made “spoon bread” pots for well over 30 years accompanying the pans with recipe from her family from the 1800’s never been above the “Mason-Dixon line”
Yankees just “requisitioned” it! ;)
BTW, the Jiffy plant is about forty minutes away from me! Great small package, high quality products!
 
Timothy F. Lewis said:
Jeff, it’s not yankee cornbread at all, I have a friend that’s a potter in Kentucky who has made “spoon bread” pots for well over 30 years accompanying the pans with recipe from her family from the 1800’s never been above the “Mason-Dixon line”
Yankees just “requisitioned” it! ;)
BTW, the Jiffy plant is about forty minutes away from me! Great small package, high quality products!
Click to expand...
Timothy-I’m just picking at Chris. I do appreciate his love for Tater Tots.
 
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