I’m a Connecticut Yankee, so I appreciate all forms of baked corn meal cakes and biscuits.
A long while back, I went to my friend Gillian’s house, and she made her friend’s Spoon Bread recipe.
It’s moist and sweet, with a good weight and a lovely sweetness, because of the extra corn that’s added to the corn muffin batter.
Because these are dense, they’re a great side or base for meatless chili– or even lentil soup. I think with beef or meat chili, you want a nice and fluffy corn bread because all the heaviness comes from the chili itself. But when you just have beans and veggies, this spoon bread would be a great addition!
I made mine with lentil soup!
- 1 box cornbread mix
- 1 egg
- 1/2 cup sour cream
- 8oz canned sweet corn
- 1/2 c shredded cheese
- 1/2 c melted butter
- Mix everything in a bowl.
- Cook in muffin cups for 20 minutes at 350*, or until a toothpick inserted comes out clean.