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Rosemary Spoon Bread

Active Time: 15 minutes • Total Time: 1 hour • Serves: 8

1/2 cup (1 stick) plus 1 tablespoon Schnucks unsalted butter
2 Schnucks large eggs
1 can (14.75 ounces) Schnucks cream-style corn
1 container (8 ounces) Schnucks sour cream
2 teaspoons chopped fresh rosemary leaves
2 teaspoons Schnucks honey
1/2 teaspoon salt
1 box (7.5 ounces) Schnucks corn muffin mix
2 cups Schnucks frozen whole kernel corn

1. Preheat oven to 375°F. In large microwave-safe bowl, melt butter in microwave oven on high 1-1/2 to 2 minutes, swirling bowl every 30 seconds. Use some melted butter to grease 9-inch square or 2- to 2-1/2-quart glass or ceramic baking dish.

2. Add eggs to remaining butter in bowl; with whisk, stir until well combined. Stir in cream-style corn, sour cream, rosemary, honey and salt until blended. Add muffin mix and stir until combined, then stir in frozen corn. Pour corn mixture into prepared baking dish. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Serve warm.

Each serving: about 347 calories, 23 g total fat
(13 g saturated), 100 mg cholesterol, 393 mg sodium,
31 g carbohydrate, 2g fiber, 5 g protein