Dill Pickle Spoon Bread Casserole, made with “JIFFY” Corn Muffin Mix, is a new spin on an American tradition.
Yields: 6 - 8 Servings
Preheat oven to 375°F. Grease a 1½ qt. casserole dish.
Stir together eggs, whole kernel corn, cream style corn, cheese, sour cream, butter, dill pickles, dill pickle juice, and garlic. Add muffin mix, dill weed, and onion powder. Stir to combine.
Pour batter into pan. Bake 30 minutes. Sprinkle crispy fried onions on top of spoon bread.
Bake 8 – 10 minutes more or until center is firm.
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