I just made one of my favorites tonight. The recipe for corn spoonbread was given to me by my mom. I have no idea where she found it, but I love it!
1 can whole kernel corn, drained 1 can cream-style corn
1 package Jiffy corn bread mix 8 0z sour cream or plain greek yogurt
2 eggs, slightly beaten 1/2 cup butter, melted
Mix all the ingredients well and pour into a greased, 2 1/2 quart casserole dish. Bake at 350 degrees for 45-50 minutes.
I always forget to take a picture until I’ve already eaten. You can tell where my priorities are! The porkloin I made to go along with this was just as tasty.