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Recipe(tried): Corn Spoonbread

Breads - Assorted
CORN SPOON BREAD

2 eggs, slightly beaten
1 (8 1/2 oz.) can corn,
drained
1 (8 1/2 oz.) cream-style corn
1 c. sour cream
1/2 c. melted butter (1 stick)
1 (8 1/2 oz.) box Jiffy
cornbread mix
1 c. grated Colby cheese
(optional)

Mix all ingredients and pour into a greased 2 quart casserole dish. Sprinkle grated cheese on top, if desired.

Bake in a 350 degrees oven for 30 to 40 minutes or when knife inserted into center comes out clean. (Used as a side dish.)
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