Spoon bread is a soft cornbread casserole loaded with cheddar cheese, corn and sour cream. Served and eaten with a spoon. Pairs well with cabbage and collard greens. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Butter a baking dish with 2 tablespoons of melted butter and set aside.
NOTE: I’ve made this recipe in a deep dish pie pan and in a Corningware Oval Shaped Casserole Dish that measures approximately 11″ x 8.5″ x 1.8″ (length x width x height).
In a medium sized bowl, combine remaining melted butter, corn muffin mix, both cans of corn, eggs, sour cream, chopped chives (if using), salt, and shredded cheddar cheese. Stir until well combined.
Pour into buttered baking dish.
Bake 40 to 50 minutes or until golden brown and knife inserted in center comes out clean.