- Healthy pumpkin cheesecake trifle, an alternative to pumpkin pie
- Brussels sprouts with shallots and pecans, which I most recently served up at my local farmer’s market
- Cheesy Corn Spoon Bread (today’s recipe)
And up next are:
- Holiday Icebox Dinner Rolls: 3 Ways (I am making 3 batches for my local Friendsgiving)
- Butternut Gruyere Tart with Mushrooms and Pancetta
- Broozy Fruit Stuffing (or, why we must always have at least two stuffings on the table)
Today’s corn spoon bread is one of the easiest, most fool-proof recipes in my arsenal. And I know it’s damn tasty because at last year’s Christmas, my 80+ year old Aunt Betty, Queen of the Kitchen, helped herself to two servings. Admittedly, it’s a little more “processed” than recipes I normally share… but it’s so yummy and easy I don’t care. And, it’s nice to have a simple recipe you can throw together and toss in the oven to cook with other things on The Day. So here she is, a little more lightened up than the original version. Feel free to substitute cheese and herbs with whatever you have in the fridge; you really can’t mess this one up.
Cheesy Corn Spoon Bread
based on this recipe, lightened up a bit
Time: 1 hour (active time 15 minutes) Serves 16 as a small side dish
- 4 oz cream cheese, reduced fat
- 4 oz butter, salted
- 15 oz can no-salt-added corn, drained
- 15 oz can no-salt-added creamed corn
- 2 eggs
- 4 oz finely chopped onion
- 2 oz sharp cheese, grated (cheddar, gruyere, gouda)
- 1 8.5 oz box corn bread mix
- 1/4 cup chopped parsley
Preheat oven to 375 degrees.
Melt cream cheese and butter in microwave, about 1 minute (be sure to use a microwave safe bowl!)
In a medium mixing bowl, combine both cans of corn, eggs, onion, cheese, corn bread mix, and parsley. Stir in the melted butter and cheese and mix to combine.
Spray 8X8 pyrex or similarly-sized baking dish with cooking spray, and pour in mixture. Bake in the oven for 45 minutes or until a toothpick inserted in the center comes out relatively clean.