Barley Free Corn Pudding (Spoon Bread)
Total time1 hr 5 min
Prep time10 min
Cook time50 min
5.0(30)
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Learn more →Ingredients
8 servings
- 3 tbsp unsalted butter, plus more for the dish
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.75 oz) creamed corn
- 1 cup sour cream
- 3 large eggs
- ¼ cup granulated sugar
- 1 box (8.5 oz) corn muffin mix
- ½ tsp salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish generously and set aside.
- 2
Melt the 3 tbsp butter in the microwave or in a small saucepan, then let it cool for 2 minutes.
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