Corn Spoon Bread with Peppers

Prep Time: 20 Minutes

Time to Table: 1 Hour 20 Minutes

Serves: 10 (2/3 cup per serving)


  • 1/2 cup butter
  • 1/2 cup chopped yellow onion
  • 1 14.5 ounce can creamed corn
  • 1 15 ounce can corn n' peppers, drained
  • 1 cup Daisy Sour Cream
  • 2 eggs
  • 1 8.5 ounce box corn muffin mix
  • 3/4 teaspoon paprika


Heat the oven to 350 degrees. In a 4-quart saucepan melt the butter. Add the onions and cook, stirring over medium heat, until onions soften and butter browns slightly (5 to 6 minutes). Add the creamed corn and the corn n’ peppers to the onions. Continue cooking for an additional minute. Remove from heat; set aside. In a large bowl beat together sour cream and eggs until well mixed (about 1 minute). Add the corn muffin mix, cooked corn mixture, and paprika to the sour cream mixture. Stir until just moistened. Pour into a greased 2-quart casserole or large skillet sprayed with nonstick spray. Bake the mixture for 50 to 55 minutes or until heated through.