Spoonbread!

Spoonbread is a sweet bread pudding.  It’s a really great sidedish for spicy dishes like chili or fajitas, but today we’ll be having it with a roasted chicken and vegetables.  It’s also wonderful as a stuffing alternative with your roasted turkey.  It reheats well in the oven at 350 for about 20 minutes.

As usual, I made this recipe as healthy as possible, but if you’re not into that, please feel free to use the full-fat ingredients.

Ingredients:

1 1/3 cup fat free sour cream

1/2 cup sugar

1 box (8.5 oz) corn bread or corn muffin mix (I used Jiffy)

1 tbsp skim milk

1/4 cup canned sweet kernel corn

1 can of creamed corn

2 tbsp melted butter (I used light salted butter)

1 egg

Directions:  Preheat your oven to 400.  Mix everything together with a whisk!  Put it in a casserole dish (3 qt size is good), and stick it in the oven for about an hour, or until the top is golden brown.  The top should be crusty, but the inside should be like a pudding.  Enjoy!