Today's Flavor with Chef Nikki Shaw
Fun Friday ROBERTA FLACK’S SPOON BREAD
1 box cornbread mix
1 cup sour cream
1 stick butter, melted
1 egg, beaten
1 small can creamed corn
1 small can whole kernel corn
Preheat oven to 350 degrees. In a medium bowl combine cornbread mix, sour cream, butter, egg, creamed corn & whole kernel corn. Stir mixture well.
Pour into a lightly greased 8X8-inch baking dish.
Bake for 35-45 minutes, until golden brown.
servings: 8 / prep time: 10 minutes / cook time: 45 minutes