Recipes - Corn Spoon Bread

More recipes - my friend Christine made this Corn Spoon Bread for one of our parties. It's not like corn bread...it's moist and delicious! So, we were having friends over this past Tuesday, and I wanted to make the spoon bread. I went on the internet and found the recipe. It called for Jiffy Corn Muffin Mix. I usually have that mix in my pantry (I have a very well stocked pantry, and I think every cook should) so I had an idea, I bet I can find a clone to that Jiffy Corn Muffin Mix somewhere on the internet. Yes, I did!!! It was so easy to make, now I never have to buy that Jiffy Corn Muffin Mix again. Yes, I know it's cheap...but I will always have the ingredients here at home, and will save some money. Ok here is the recipe for the clone, and for the spoon bread. Enjoy!

Jiffy Corn Muffin Mix Clone
2/3 cup all purpose flour
1/2 cup corn meal
3 tbs sugar
1 tbs baking powder
1/4 tsp. salt
2 tbs vegetable oil
Sometimes a recipe will call for a box of Jiffy Corn Muffin Mix. Here's the clone recipe you can make at home. 1.5 cups mix is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix.

Combine flour, corn meal, sugar, baking powder and salt. Mix well with a whisk. Whisk in veggie oil and mix until dry mixture is smooth and lumps are gone. This is the stuff that is actually in the box. If you want to make muffins, you just add 1 egg and 1/3 cup milk...stir until combined, fill muffin tins, and bake 15 -20 min.

Sour Cream Corn-Spoon Bread
1 box Jiffy Corn Muffin Mix (or the recipe above without the egg and milk)
1 (8oz) can cream corn
1 cup sour cream
2 eggs lightly beaten
1/2 cup oil or melted butter(I used the butter)
1/2 tsp. salt
Beat eggs and butter, add salt, and corn bread mix. Mix in corn and sour cream. Pour into casserole dish and bake 35 minutes on 350. Bread is done when a toothpick comes out clean when inserted in center. Enjoy!!!