Sweet Corn Spoonbread
This post may contain affiliate links. Please see our privacy policy for details.
This sweet corn spoonbread has a golden crisp crust with an irresistible creamy custardy-center that literally requires a spoon for serving!
Featured Comment
WHY you’ll love Sweet Corn Spoonbread
- Ridiculously easy to make. With a short ingredient list, this comes together very quickly and easily. Dump, stir, and bake with just 10 minutes of prep time.
- The creamy center. Imagine cornbread elevated to the next level with an irresistible golden, crisp crust on the outside with a soft, moist, pudding-like inside that literally requires a spoon for serving.
- Make-ahead friendly. You can conveniently make this ahead of time and reheat in the oven, perfect for easy, stress-free holiday prep.
- Guaranteed crowd-pleaser. Spoonbread is a classic Southern comfort food staple, and it tends to be a guaranteed hit with both kids and grown ups.
- Fits every occasion. Having a backyard BBQ? Need an easy side for the holidays? Spoonbread will deliver nothing short of the best side dish of the party. Family and friends will all be requesting the recipe before leaving!
What is Sweet Corn Spoonbread?
This is a classic Southern dish somewhere between traditional cornbread and corn pudding with a soft, moist, soufflé-like inside with mildly sweet, buttery, and rich flavors.
Key Ingredients
Cornbread mix
This is the magic ingredient here to cut down on ingredients and prep time (I personally love using Jiffy Corn Muffin Mix here).
Cream style corn
This adds more creaminess to your spoonbread with an extra punch of corn flavor.
Corn
Feel free to use frozen, canned, or roasted – whichever one you have on hand.
Sour cream
Say goodbye to dry spoonbread! Sour cream adds moisture and a hint of tangy goodness.
Plain yogurt
Yogurt will also add moisture and tang. Additional sour cream can also be used in place of plain yogurt.
Butter
Butter will add a level of richness.
Eggs
This serves as a binder to bring everything together.
Sugar
A little bit of sugar adds a touch of sweetness to balance out the flavors. But if it is not to your liking, you can omit it completely or lessen the amount of sugar to 1 teaspoon.
how to make sweet corn spoonbread
- Combine. Mix together the cornbread mix, cream style corn, corn kernels, sour cream, yogurt, butter, eggs, sugar, and salt until just combined. Do not overmix.
- Bake. Pour the batter into a greased large cast iron skillet. Bake at 375°F for 20-25 minutes until the top is golden brown and the center is set.
- Let rest. Allow the cornbread to cool for at least 10 minutes.
- Serve. Serve warm with a spoon with a pat of butter or a drizzle of honey.
what to serve with spoonbread
Tools For This Recipe
Sweet Corn Spoonbread: Frequently Asked Questions
Spoonbread has the same core ingredients as cornbread, but cornbread has more of a crumbly bread-like texture while spoonbread is a creamier version of cornbread, just soft and moist enough to eat with a spoon (hence the name).
Yes! Fresh, frozen, or canned corn will all work well here.
Absolutely! Spoonbread can be baked one day in advance, reheating in the oven, covered with foil, until warmed through.
Bake the spoonbread until the top is golden brown and the center is set. If the center jiggles, it is not ready.
It is best served warm, topped with a pat of butter or a drizzle of honey.
Sweet Corn Spoonbread
Video
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
- ½ cup sour cream
- ½ cup plain yogurt
- ¼ cup unsalted butter, melted
- 2 large eggs
- 2 tablespoons sugar
- ¼ teaspoon salt
Instructions
- Preheat oven to 375 degrees F. Lightly oil a large cast iron skillet or coat with nonstick spray.
- In a large bowl, combine JIFFY Corn Muffin Mix, cream style corn, corn kernels, sour cream, yogurt, butter, eggs, sugar and salt.
- Spread corn mixture into the prepared skillet. Place into oven and bake until golden brown and set, about 20-25 minutes.
- Let rest 10 minutes. Serve warm.
Equipment
Notes
- Avoid overmixing the batter. Gently stir the batter just until combined. Overmixing can lead to dense spoonbread.
- Bake just until the center is set. The center should be set and moist but still scoopable. Overbaking will unfortunately dry out the custardy, pudding-like center.
- Let it rest. Let the spoonbread rest to allow it to firm up for easy, clean serving.
- Make ahead of time. Spoonbread is very make-ahead friendly. Bake the spoonbread up to 1 day in advance, then cover and store in the fridge. Reheat at 350°F, covered in aluminum foil, until warmed through, about 15-20 minutes.
- Mix it up. Add fun mix-ins to the batter by folding in shredded cheddar cheese, crispy bacon crumbles, diced ham, or minced jalapeños.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Wonderful recipe! So easy! It was so good, no leftovers! If you like corn casserole, try this. Takes the corn casserole to the next level. I baked it in an 8 inch round pan so baking time was almost an hour.
Excellent! Made it with the chili recipe from your site and it was sooo good. My hubby ate almost the whole thing! Great twist on corn bread. We really like the sweet corn that El Torito serves and this recipe was by far better than that! Will be saving this one!
I don’t see the nutritional information for this recipe.
It was great and will make again! Thanks
I’ve been making this recipe for the last 5 or so years and it’s a hit every time!
We love hearing that. Thank you for sharing, Jaime!
Literally the BEST cornbread on the planet! I’ve been using this recipe for a couple of years and actually get requests to make it for family gatherings. THANK YOU for this amazingly delicious recipe!!
yummy and easy to make! i made it in a 8×8 pan and i had to bake it well over 45 mins. Delicious!! maybe i will add some warm honey to it afterwards
Love this recipe! Reminds me of the spoonbread from restaurants in Williamsburg, VA.
Love the spoon bread that’s how I made mine yrs ago can’t remember the amt of ingredients, but glad I found this. I looked at a lot of recipes and kept searching, but instead of yogurt, I used Cultured buttermilk I’m getting ready to make this recipe!
Can I use Bob’s Red Mill Cornmeal for this recipe????
I’ve been making this for years with a couple of small changes – but basically the same.
BUT, my biggest change is to skip the salt and add crumbled bacon. Trust me on this!!
I make this every Thanksgiving and Christmas. But, instead of the yogurt and sour cream, I use a container of French Onion Dip! So Yummy!!! My kids would rather have this than the dressing!
Have made this several times for family get-togethers and had to provide recipe since everyone raved about it. It’s become a family favorite.
We LOVE this recipe! Perfect as is except we usually cook it longer! Maybe it’s the pan/our oven but we find it takes about 40 minutes or about an hour if I make a double batch! I usually do all sour cream and no yogurt just because it’s what’s in our refrigerator!
I make this often
Add green chilis and cheese
Several proposals
Just saying
Hands down- this is the BEST corn bread I have ever made. The creamed style corn is the star of this dish. My family DEVOURS this. Look no further, you must make this at your next family gathering! But hey, who really needs a reason to make cornbread?
AMAZING!!!
Can this be made ahead of time and frozen?
This is a great basic recipe. It begs you to add other items depending upon what you’re serving as your main dish. Today, I’ve got turkey chili so I added some cheese in the mix. Now that I think of it I should have added Hatch chili’s and bacon. Next time.
I made this yesterday and shut the front door is right! AHHHhhh-mazing!!! This is a keeper. Thank you.
This recipe sounds amazing, can’t wait to try! Can I cook in a cast iron skillet? Thanx ahead of time, and Happy Holidays ☺
Yes, absolutely!
Would this work as a possible chili bake topper (baking it right on top of the chili)?
Yes, that sounds amazing!