Damn Delicious

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.

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!

10 minutes25 minutes


  • 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


  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

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  1. Rated 5 out of 5

    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.

  2. Rated 5 out of 5

    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!

  3. I make this often
    Add green chilis and cheese
    Several proposals
    Just saying

  4. 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?

  5. Rated 5 out of 5


    Can this be made ahead of time and frozen?

  6. 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.

  7. I made this yesterday and shut the front door is right! AHHHhhh-mazing!!! This is a keeper. Thank you.

  8. This recipe sounds amazing, can’t wait to try! Can I cook in a cast iron skillet? Thanx ahead of time, and Happy Holidays ☺

  9. Would this work as a possible chili bake topper (baking it right on top of the chili)?

  10. This is like the “corn pudding” recipe I have, I add shredded cheese, SUPER

  11. I’m having folks over for a “Mexican Fiesta” dinner tonight and we’re going to eat around 6. It’s now 10 am. Can I make this ahead of time and just put it back in the oven later to warm it up? I’m trying to get as much as I can get done now.

  12. this looks delicious and a great complete to chili.  can i double the recipe in a 9×13 pan? and how long would i bake it?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  13. We grew up on this in Iowa. My mother made it for all get-togethers & holidays. I have never been able to duplicate the same flavor, though I watched her 1000 times.

  14. I know this is probably a dumb question. I drain the juice out of the regular corn kernels right?

  15. Can this recipe be doubled? If so, what size baking dish should I use, and will the cooking time vary?

  16. Have you tried putting diced chile’s in the recipe? I normally add these to my cornbread, but not sure how they would work in this recipe.

  17. This looks amazing. Question, can I just use extra frozen corn instead of the cream corn version?

  18. Can this be made ahead to bring to a potluck? It says “serve immediately”. That’s why I ask.

    Thanks 🙂

    • It is best when served immediately (as it just melts away in your mouth) but you can also serve it at room temperature as needed.

  19. I tried this and it was super soupy in the middle after 25 minutes! It eventually cooked after about 40 minutes, I wonder what I did wrong?

  20. I made this recipe last night using the yogurt and it was so yummy. I used a 9×9 dish because I didn’t have a 12×12 and had to bake it longer because it was much thicker. It reheats beautifully too! Thank you for another winning recipe.

  21. I came across this post when I was looking for a sweeter cornbread. Traditional ones are just too dry for me. The only changes I made was subbing the can of regular corn with one that contained jalapeños for an extra bite. I also needed an extra 10 minutes for it to set. Aside from that this recipe was fabulous. I’m on Atkins. One piece was all I was allowing myself. Five pieces later and I’ve blown my diet and its so worth it. Thanks for the recipe.

  22. Love! I just made this and subbed the yogurt with more sour cream. Very easy and quick to make. Definitely will be making again. 

  23. It was very good.  I had to cook it a little longer, but I also had potatoes in the oven at the same time.  Can’t wait til I’m no longer full, so I can eat more.

  24. I made this last night and my husband said it was his favorite thing on the plate! thanks for a great dish

  25. I made this for thanksgiving and everyone loved it!! thank you!!!

  26. Hello yummy! This is very similar to my corn spoon bread recipe but I need to try baking it in a skillet next time!

  27. I don’t have a over proof skillet. Could I just use a baking dish?

  28. I made this for Thanksgiving and everyone loved it. Thanks, I am always happy to see you in my email box.

  29. This was delicious! All my sisters and brother asked for recipe!! Was a huge hit at thanksgiving!!! Thank you!

  30. Just looking at the pictures of this I can almost taste it! You would think having corn bread with actual corn kernels in it would be weird, but it’s pretty much the best thing ever.

  31. I can’t find the ready made mix. I was just wondering if I could use just cornmeal, or should I find a corn muffin recipe?

  32. Oh, yeah. I’ve made extras of this spoonbread and hoarded it, all for me to enjoy later.

  33. I love how perfect and delicious this looks. 

  34. Couldn’t resist making this after reading it this morning – the taste was really nice and so easy to make.  I made it in a non stick skillet and cooked it 30 mins. – this was my entire dinner – love it. (right up there with your best recipe ever – SPICY PARMESAN SHRIMP PASTA)   You make me look good! 🙂

  35. You mentioned the yoghurt can be substituted for sour cream, can the sour cream be substituted for yoghurt?

  36. Would this work in a crock pot, for maybe 4 hours on low?

  37. I will be making this soon, for sure!  Question, though, would it change it too much to leave out the sugar?  I’m wanting a really savory bread.

  38. What can I substitute in place of the corn muffin mix as it is not available in my country

  39. Looks amazing. Do you think this could be cooked in a glass/porcelain Pyrex dish instead of the skillet? The skillet is hard to transport in my “keep warm” containers. 

  40. We do not have the muffin mix in SA.  Can it preferably be left out or must it be substituted with something else ?