Side Dish ‘n’: Cajun Corn Spoon Bread

I made this very nummy spoon bread for a Labor Day BBQ I went to this past weekend. Thank you to my friend Paulette for introducing this recipe to me!!!

Corn Cajun Spoon Bread

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4 oz of Jiffy cornbread mix
4 oz of Cajun cornbread mix (I get mine at Aldi)
1 teaspoon of kosher salt
1/4 cup of granulated sugar
1 (15 ounce) can of sweet corn
1 (15 ounce) can of cream corn
1 cup of sour cream
1/4 cup of milk
1/2 cup (1 stick) of unsalted butter, melted
2 large eggs, beaten
1/2 cup of shredded mild cheddar, Monterey jack, or your favorite cheese

Prep Ahead – Preheat oven to 350 degrees F. Butter or spray a 2-1/2 quart casserole dish; set aside.

Combine the cornbread mix, salt, pepper, and sugar in a mixing bowl. Add the frozen corn and remaining ingredients and mix well. Pour into prepared casserole dish, and bake uncovered at 350 degrees F for 1-1/2 hours or until golden brown and a knife inserted into the center comes out clean. Cool and freeze.

Serve Day – Thaw. Reheat in oven till hot on 350F.

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