Corn Spoon Bread with Peppers
Prep Time:
20 Minutes
Total Time:
1 Hour 20 Minutes
Serves:
10 (2/3 cup per serving)
Ingredients
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1/2 cup butter
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1/2 cup chopped yellow onion
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1 14.5 ounce can creamed corn
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1 15 ounce can corn n' peppers, drained
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1 cup Daisy Brand Sour Cream
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2 eggs
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1 8.5 ounce box corn muffin mix
-
3/4 teaspoon paprika
Directions
Heat the oven to 350 degrees. In a 4-quart saucepan melt the butter. Add the onions and cook, stirring over medium heat, until onions soften and butter browns slightly (5 to 6 minutes). Add the creamed corn and the corn n’ peppers to the onions. Continue cooking for an additional minute. Remove from heat; set aside. In a large bowl beat together sour cream and eggs until well mixed (about 1 minute). Add the corn muffin mix, cooked corn mixture, and paprika to the sour cream mixture. Stir until just moistened. Pour into a greased 2-quart casserole or large skillet sprayed with nonstick spray. Bake the mixture for 50 to 55 minutes or until heated through.