Kentucky Spoon Bread

Course : Breads
Serves: 1
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8 ounces canned corn
8 ounces cream-style canned corn
1/2 cup butter or margarine
2 large eggs
8 ounces sour cream
1 package jiffy -- (or other) corn muffin mix

Preparation / Directions:

Mix cooled, melted butter and eggs. Add sour cream, mix. Add corn, then muffin mix. Mix well. Bake in a 350 degree oven for 45 minutes. (NOTE: I usually add double the amounts of corn, but it can add up to 1/2 hour onto the cooking time.)


Nutritional Information:

1575 Calories (kcal); 149g Total Fat; (82% calories from fat); 24g Protein; 46g Carbohydrate; 723mg Cholesterol; 1652mg Sodium

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