Spoon Cornbread

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Pre-Notes

Natalie brought this recipe home from her Montessori School, the students made it for their "Thanksgiving Dinner". She now makes it with her cousins for our Thanksgiving dinner. Thanks, Natalie!

Ingredients

1. 2 eggs
2. 4 oz butter, melted, (1 stick)
3. 1 (8 oz) can corn, drained
4. 1 (8 oz) can creamed corn
5. 1 c sour cream
6. 1 (8 oz) pkg corn muffin mix, (Jiffy)

Instructions

1. Preheat oven to 350°F.
2. In a medium bowl, lightly beat eggs with a whisk.
3. Add butter, sour cream, corn and creamed corn, mix well.
4. Add muffin mix, stir well.
5. Transfer corn mixture to 9x13 inch baking pan.
6. Bake at 350°F for 40 minutes to 1 hour, till golden brown.
7. Serve immediately.