SPOON BREAD

Today's recipe for Spoon Bread is from my sister Lyn, shown above visiting New York City with her husband Don.

SPOON BREAD
From Lyn Sewell 

Mix together:

1 stick butter (melted)

2 eggs

8 oz. carton sour cream

8 oz. can whole kernel corn

8 oz. can creamed corn

8 oz. Jiffy cornbread mix

Bake in individual ramekins or large casserole* for 40 minutes at 350.  Will set firm and have brown edges.

* can also use cast iron - heat it up first so the edges will be golden brown

(I got this recipe from Myra Green.)