Corn Spoon Bread with Peppers

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Prep Time

20mins

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Time to Table

1hr 20mins

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Serves

10 (2/3 cup per serving)

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Ingredients

  • 1/2 cup butter
  • 1/2 cup chopped yellow onion
  • 1 14.5 ounce can creamed corn
  • 1 15 ounce can corn n' peppers, drained
  • 1 cup Daisy Sour Cream
  • 2 eggs
  • 1 8.5 ounce box corn muffin mix
  • 3/4 teaspoon paprika

Ingredients

  • 1/2 cup butter
  • 1/2 cup chopped yellow onion
  • 1 14.5 ounce can creamed corn
  • 1 15 ounce can corn n' peppers, drained
  • 1 cup Daisy Sour Cream
  • 2 eggs
  • 1 8.5 ounce box corn muffin mix
  • 3/4 teaspoon paprika

Directions

  1. Heat the oven to 350 degrees. In a 4-quart saucepan melt the butter.
  2. 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.
  3. 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.
  4. 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.
  • Calories:291
  • Cholesterol:79
  • Dietary Fiber:2
  • Protein:4
  • Sodium:466
  • Total Carbohydrate:28
  • Total Fat:17

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