Sweet Corn Spoonbread

This is basically cornbread on crack with the most amazing creamy, buttery center that just melts in your mouth. It’s to die for!

Sweet Corn Spoonbread - This is basically cornbread on crack with the most amazing creamy, buttery center that just melts in your mouth. It's to die for!

Shut the front door because my Thanksgiving is set.  Really.

MY OTHER RECIPES


Just serve me this spoonbread and I am good to go until Thanksgiving 2016. I mean, it’s cornbread on crack.

With three different types of corn, sour cream and butter, nothing can go wrong here. Nothing.

Although it may be best to hoard half of this for yourself, preferably that creamy center because that center is absolute gold.

Sweet Corn Spoonbread - This is basically cornbread on crack with the most amazing creamy, buttery center that just melts in your mouth. It's to die for!

Maybe you can fib a little and tell your guests that the edges are the best part. And then keep the center all to yourself.

I won’t tell if you won’t.

Sweet Corn Spoonbread

This is basically cornbread on crack with the most amazing creamy, buttery center that just melts in your mouth. It’s to die for!

Ingredients:

  • 1 (8.5-ounce) package JIFFY Corn Muffin Mix
  • 1 (14.75-ounce) can cream style corn
  • 1 cup corn kernels, frozen, canned or roasted
  • 1/2 cup sour cream
  • 1/2 cup plain yogurt*
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 2 tablespoons sugar
  • 1/4 teaspoon salt

Directions:

  1. Preheat oven to 375 degrees F. Lightly oil a 12-inch oven-proof skillet or coat with nonstick spray.
  2. In a large bowl, combine JIFFY Corn Muffin Mix, cream style corn, corn kernels, sour cream, yogurt, butter, eggs, sugar and salt.
  3. Spread corn mixture into the prepared skillet. Place into oven and bake until golden brown and set, about 20-25 minutes.
  4. Serve immediately.

*Sour cream can be substituted.

Adapted from Southern Bite