Rosemary Spoon Bread

Prep: 10 minutes
Bake: 45 minutes • Serves: 8

Nonstick cooking spray
1/2 cup unsalted butter (1 stick)
2 large eggs
1 can (15 ounces) creamed corn
1 container (8 ounces) Breakstone’s sour cream
2 teaspoons chopped fresh rosemary leaves
2 teaspoons honey
1/2 teaspoon salt
1 box (8.5 ounces) corn muffin mix
2 cups frozen corn

1. Preheat oven to 375°. Spray 8 x 8-inch glass or ceramic baking dish with nonstick cooking spray. In small microwave-safe bowl, heat butter in microwave oven on high 1 to 1-1/2 minutes or until melted.

2. In large bowl, whisk together eggs and butter until well blended; stir in creamed corn, sour cream, rosemary, honey and salt. Add muffin mix and stir until well combined; fold in corn. Transfer corn mixture to prepared baking dish. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.

Approximate nutritional values per serving:
373 Calories, 21 g Fat (12g Saturated), 92mg Cholesterol,
585mg Sodium, 40g Carbohydrates, 3g Fiber, 6g Protein