Spoon Cornbread with Skillet Roasted Corn
Spoon Cornbread with Skillet Roasted Corn. An addictively delicious cross between cornbread and corn pudding, made with skillet roasted corn. The perfect side dish for any meal or holiday!
Servings: 8 servings
- 8.5 ounce packaged cornbread mix
- 8 tbsp butter divided
- 1 8 ounce can whole corn drained
- 2 large eggs
- 1 8 ounce can creamed corn
- 8 ounces sour cream
- 1 teaspoon sugar
- 1/8 teaspoon salt
Preheat oven to 350 degrees. Spray 1 quart casserole dish with cooking spray.
Heat 1 tbsp butter in skillet over medium-high heat. Add drained whole corn in a single layer. Cook for 3 minutes, then stir and cook an additional 4 minutes, or until browned. Remove from heat.
Melt remaining 7 tbsp butter in a small bowl. Stir together melted butter, cornbread mix, eggs, creamed corn, sour cream, sugar, and salt. Stir until well combined.
Pour batter into prepared dish. Bake for 40 minutes, or until top is lightly browned.
Calories: 346kcal | Carbohydrates: 32g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 86mg | Sodium: 565mg | Potassium: 168mg | Fiber: 2g | Sugar: 8g | Vitamin A: 650IU | Vitamin C: 2.2mg | Calcium: 58mg | Iron: 1.2mg