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“Serve this delicious corn spoon bread in individual cast iron skillets.”
READY IN:
45mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

  • 2 eggs
  • 1 cup sour cream
  • 12 cup melted butter
  • 1 (14 ounce) can creamed corn
  • 1 (14 ounce) can whole kernel corn (undrained)
  • 1 (8 ounce) package Jiffy cornbread mix
  • 1 cup shredded cheddar cheese
  • 1 12 cups crushed Ritz crackers
  • 4 tablespoons butter, melted
  • 3 tablespoons chopped fresh herbs, parsley, sage, chives

Directions

  1. Preheat oven to 350 degrees F. Spray individual skillets with cooking spray and set aside.
  2. In a medium mixing bowl, beat eggs slightly and stir in sour cream, butter, and both cans of corn. Fold in dry corn bread mix and cheese until blended. Fill each skillet with 1/3 cup batter.
  3. Combine crackers, butter, and herbs and then sprinkle over the corn mixture. Place skillets on a baking sheet and bake in preheated oven for 20 to 30 minutes or until a knife inserted into the center comes out clean.
  4. Note: can alternatively be baked and served in a 2-quart casserole.

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