Spoon Bread Casserole

We're smack in the middle of baking season (which runs from October through December), a fact I learned on a tour of the Jiffy Factory in Chelsea, Michigan, this summer.  That day, I also learned that my family's treasured recipe for "corn casserole," a staple at Thanksgiving for generations, was in fact created by Jiffy and called Spoon Bread Casserole.  Oh, well. Just don't tell The Guardian, the London paper, which included my recipe last year in a Thanksgiving wrap-up of recipes across America.

And while I generally eschew packaged food, I make an exception for Jiffy. And you will too, once you read about it here.

 It is a tradition, and also very, very easy and universally loved by all who try it. The sour cream eliminate the dryness that is too common in cornbread, and the two types of canned corn add sweetness and texture.

Every year that I make this, I frantically call my cousin Debbie for the recipe, usually on Thanksgiving morning. (Apparently I collect the vintage recipes of other families, but not my own).

The mise en place is below.

Put the batter together.

Pour in a baking dish.

Bake and enjoy.  This recipe makes a lot -- the casserole is so rich that you can serve rather small pieces.

And if there's any leftovers, your work colleagues will appreciate them.

Below is the recipe direct from Jiffy. I also recommend a tour of the plant, if you're ever in the area. It's quite old fashioned, and rather charming.

Spoon Bread Casserole

(6 - 8 Servings)

1 pkg. "JIFFY" Corn Muffin Mix

·         1/2 cup margarine or butter, melted

·         1 can (8-3/4 oz.) whole kernel corn, drained

·         1 can (8-1/4 oz.) cream style corn

·         1 cup sour cream

·         2 eggs

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Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish.

Pour margarine or butter and corn into dish. Blend in sour cream. In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly. Bake 35 - 40 minutes or until center is firm.