Description
Sweet Corn Spoonbread Casserole is a creamy, spoonable Southern side dish that blends the rich texture of corn pudding with the golden crispness of cornbread. This comforting classic is perfect for holidays, potlucks, or weeknight dinners, offering sweet and savory flavors in every bite.
Ingredients
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1 (8.5 oz) box corn muffin mix (like Jiffy)
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1 (15 oz) can whole kernel corn, drained
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1 (15 oz) can creamed corn
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1 cup sour cream
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½ cup (1 stick) unsalted butter, melted
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2 large eggs
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½ tsp salt
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¼ tsp ground black pepper
Instructions
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Preheat the oven to 375°F (190°C).
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Lightly grease a 2-quart casserole dish.
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In a large bowl, mix corn muffin mix, whole kernel corn, creamed corn, sour cream, melted butter, eggs, salt, and pepper.
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Stir until everything is well combined.
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Pour the mixture into the greased dish and spread evenly.
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Bake for 40–50 minutes or until the top is golden and the center is set.
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Let it rest for 5 minutes before serving. Enjoy warm.
Notes
Add shredded cheddar for a cheesy twist.
For extra flavor, stir in diced jalapeños or green onions.
Can be made a day ahead and baked before serving.
Leftovers reheat well in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern