LUCY BURDETTE: Every year the day before Thanksgiving, my sister bakes with her friends, including Donna Klein--everything from cookies to pies to onion rolls to corn spoon bread. And they sip mimosas as they work. Great idea right? This year I got to join them and I begged for Donna's family recipe. They use Jiffy corn muffin mix, but I figured out what would go into the recipe instead.
Ingredients
Two eggs, slightly beaten
One stick of butter, melted
One cup sour cream
8 ounce can creamed corn
8 ounce can white shoepeg corn, drained
One package of Jiffy corn muffin mix
Or substitute 2/3 cup all purpose flour, ½ cup corn meal, 3 tbsp sugar, 1 tbsp baking powder, ¼ tsp salt
Or substitute 2/3 cup all purpose flour, ½ cup corn meal, 3 tbsp sugar, 1 tbsp baking powder, ¼ tsp salt
One cup shredded Swiss cheese
Could also stir in ¼ cup chopped green chilis, ¼ cup chopped pimentos, or ½ cup finely chopped onion--I kept mine plain to let the corn shine
Mix the dry ingredients in a bowl and stir those into the wet.
Pour into 8” or 9” cake pan or pie pan. (I used a 9" cake pan.)
Bake at 350° for approximately 50 minutes to 1 hour until the top is good and browned and the filling is set.
Thanks Donna!
I have been making this for almost 30 years! It goes with just about everything!
ReplyDeleteHer family probably got the recipe from yours! Do you use the Jiffy corn bread mix?
DeleteI am trying to go lower carb for this month and then occasionally work in a treat from time to time. Your recipe looks like a wonderfully comforting treat to put in my "from time to time" category. Thanks for sharing the recipe, it will be something to look forward to!
ReplyDeleteWhat tasty fun!
ReplyDeleteCan I join the baking (and mimosa) party next time?!