If you haven’t yet had spoon bread, you are definitely missing out. A Southern classic, it’s a little bit savory pudding, little bit polenta and a little bit cornbread all at the same time. Jalapeño’s spicy kick is the perfect balance to the sweet corn while the Cheddar cheese soup makes it incredibly moist and delicious.
cost per recipe: $7.27
The price is determined by the national average.
can (15.25 ounces) Del Monte® Golden Sweet whole kernel corn, drained
can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
box (8.5 ounces) corn muffin mix
cup French's® Crispy Jalapeños
Heat the oven to 350°F. Spray an 8x8-inch baking dish with vegetable cooking spray.
Stir the corn, soup, corn muffin mix, eggs and water in a large bowl and mix well. Stir in 1/2 cup crispy jalapeños. Pour the batter into the baking dish. Sprinkle with the remaining crispy jalapeños.
Bake for 50 minutes or until baked through.