Sweet Corn Jalapeño Bacon Spoon Bread |
Author: Nikki
This recipe is absolutely AMAZING! It makes such a flavorful and delicious side dish that will quickly become a new family favorite! The texture and taste are amazing!
- 8.5 ounce Jiffy corn Muffin Mix
- 14.75 can ounce cream style corn
- 15 ounce can whole kernel corn, drained
- ½ cup butter, melted
- 1 cup sour cream
- 3 eggs
- ½ teaspoon salt
- ½ cup sugar
- ¼ cup flour
- ½ cup bacon
- 2 Tablespoons jalapenos, chopped
- Preheat oven to 375 F.
- Lightly grease 10 inch cast iron skillet.
- In a large mixing bowl combine, muffin mix, cream corn, whole kernel corn, melted butter, sour cream, eggs, salt, sugar, and flour and mix well. Stir in bacon and jalapeños.
- Pour into skillet and bake at 375 degrees F for 35-45 minutes, or until spoon bread is set.
Recipe by Chef in Training at https://www.chef-in-training.com/sweet-jalapeno-bacon-spoon-bread/
3.3.3070