Corn Spoonbread

Yesterday I shared a new recipe I am quite a flutter about, homemade cornbread mix. Yes, it is the little things in life! One of my favorite ways to use cornbread mix is in the lightened corn spoonbread recipe below. Never heard of spoonbread? Neither had I before I met SPH, but one of the many ways he has blessed my life is my introduction of all things southern, and this includes spoonbread. Perhaps there are Yankees that eat spoonbread, but this Yankee had never tasted spoonbread prior to meeting SPH, and it is now a Sweet Pea Family favorite. R is funny about corn. He will eat it on the cob, but if you take that same cob, and in front of him, cut the kernels off the corn, he will refuse it. To R, corn just simply tastes better on the cob (I have yet to figure out if this is just a way to refuse corn 8 months out of the year or if he truly has a psychological need to eat corn off a cob). However, if you mix that same corn off the cob into a spoonbread, R gobbles it up. This recipe is simple and easy to mix together, and boasts all of the flavors of an old fashioned spoonbread recipe without all the extra fat. Lightened Corn Spoonbread 1 – 8.5 ounce cornbread mix (or one batch of the mix from yesterday) 1 – 15 ounce can sweet corn (or about 2 cups fresh corn) 1 – 15 ounce can creamed corn ½ cup plain yogurt or light sour cream 1 egg ¼ cup melted butter Preheat oven to 400 degrees. Mix all ingredients together and pour into a 9x13 dish. Bake for approximately 20-30 minutes or until the center is no longer jiggly. Serves 6-8. (This is where I would normally post a picture...and fully intended to do so! Alas, my 3 corn spoonbread fanatics had polished off all of the spoonbread while I was off at a meeting, and I came home to an empty dish!) SPC