SPOON BREAD CORN CASSEROLE

Spoon Bread Corn Casserole image

To keep our wedding simple and fun, Joe and I asked our guests to bring their favorite covered dish and a copy of the recipe (I wanted to put together a wedding cookbook later). We ended up with an outstanding buffet, including this delightful down-home casserole. The recipe came from Erma Thoeming.

Provided by Taste of Home

Time 1h10m

Yield about 32 servings.

Number Of Ingredients 9

Ingredients

2 cups sour cream
1 cup butter, melted and cooled
2 packages (8-1/2 ounces each) corn bread/muffin mix
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (14-3/4 ounces each) cream-style corn
1/4 cup diced pimientos
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper

Steps:

In a large bowl, combine sour cream and butter; stir in muffin mixes. Fold in the remaining ingredients. , Transfer to two greased 8-in. square baking dishes. Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 130 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 211mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.