Grandma boone’s corn casserole

My grandma used to make this corn casserole (she called it spoonbread) on Sundays after church. One of my best memories! She’d serve it with her fried chicken and green beans with potatoes.

Blue Ribbon Recipe

Need an easy side dish recipe? This corn casserole is one of the easiest ones we have made. All you need is a box of cornbread and 5 pantry ingredients. Once baked, the cake-like cornbread is buttery, sweet, and savory.

— The Test Kitchen

Ingredients

1 stick margarine, melted
1 can whole kernel corn, drained (15.25 oz)
1 can creamed corn (14.75 oz)
1 large egg, beaten
1 cup sour cream
1 package cornbread mix (I use Jiffy)
IF YOU DON’T HAVE CORNBREAD MIX, MAKE YOUR OWN
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
3 teaspoons baking powder
2 tablespoons sugar or Splenda
1/2 teaspoon salt

How To Make grandma boone’s corn casserole

- Step 1
  
  Melt margarine first.

- Step 2
  
  Then mix together both cans of corn, egg, and sour cream. Mix well.

- Step 3
  
  Add cornbread mix and mix lightly. Add margarine and blend well but don’t overmix.
- Step 4
  
  Pour into a lightly greased 2-quart casserole dish.