Sweet Corn Spoonbread and a Great Big “Thanks!”

Do you ever have those moments where you feel like you’re living someone else’s life – like surely this can’t be really happening to you?  Well, I’ve been having one of the moments for the past 168 hours.  Ever since the release of the book last week, my life has been a dream.  Each morning I wake up thinking that is is surely not happening to me and that the past few days have simply been a dream.  But each morning, I wake up to the sweet, loving messages from each of you praising the book.  It’s been nothing short of overwhelming and completely unbelievable.
  • 1 (8.5-ounce) package JIFFY Corn Muffin Mix
  • 1 (14.75-ounce) can cream style corn
  • 1 (15-ounce) can whole kernel corn, drained
  • 1/2 cup (1 stick) butter, melted
  • 1 cup sour cream
  • 3 eggs
  • 1/2 teaspoon salt

  1. Preheat the oven to 375° and lightly grease a 2-quart casserole dish with nonstick cooking spray. In a large bowl, combine the ingredients and mix well. Pour the mixture into the casserole dish. Bake 35 to 40 minutes, or until the spoon bread is golden brown and set.

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