WEST VIRGINIA SPOON BREAD
- Two (2) eggs
- One (1) Eight (8) once can of cream style corn
- One (1) Eight(8) once can of whole kernel corn
- One (1) cup of sour cream
- Half (1/2) cup of melted butter
- One (1) Eight (8) once box of corn muffin mix
WEST VIRGINIA SPOON BREAD PREPARATION:
Combine all ingredients and season to taste. Pour into a 6 x 10 inch greased pan or casserole.Bake 35 minutes at 350 F.Variations: Add shredded cheese to the top in the last 5 minutes of baking, or add diced pimiento and/or green onion slices before baking. May be "spooned" as a side dish or cut and served like corn bread.
- Two (2) eggs
- One (1) Eight (8) once can of cream style corn
- One (1) Eight(8) once can of whole kernel corn
- One (1) cup of sour cream
- Half (1/2) cup of melted butter
- One (1) Eight (8) once box of corn muffin mix
WEST VIRGINIA SPOON BREAD PREPARATION:
Combine all ingredients and season to taste. Pour into a 6 x 10 inch greased pan or casserole.Bake 35 minutes at 350 F.Variations: Add shredded cheese to the top in the last 5 minutes of baking, or add diced pimiento and/or green onion slices before baking. May be "spooned" as a side dish or cut and served like corn bread.
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