Sweet Corn Spoonbread
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This is basically cornbread on crack with the most amazing creamy, buttery center that just melts in your mouth. It’s to die for!
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Shut the front door because my Thanksgiving is set. Just serve me this spoonbread and I am good to go until Thanksgiving 2016. It’s basically cornbread elevated to the next, next, next level.
WHY MAKE SPOONBREAD
- Easy to make. With a short ingredient list, this comes together very quickly and easily. And you can even make it ahead of time.
- It’s an absolute crowd-pleaser. Spoonbread 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 be requesting the recipe before leaving!
Ingredients
Cornbread mix
The magic ingredient here (to cut down on ingredients and prep time!). We love using Jiffy Corn Muffin Mix.
Cream style corn
Adding more creaminess to your spoonbread with an extra punch of corn flavor.
Corn
You can use frozen, canned, or roasted – whichever one you have on hand.
Sour cream
For moisture (say goodbye to dry spoonbread!) and a hint of tangy goodness.
Plain yogurt
Also adds moisture and tang! But sour cream can also be used in lieu of plain yogurt.
Butter
For added richness.
Eggs
Serves as a binder to bring everything together.
Sugar
Adds a touch of sweetness to balance out the flavors. But if it is not to your liking, you can omit completely or lessen the amount of sugar to 1 teaspoon.
Although it may be best to hoard half of this for yourself, preferably that creamy center because that center is absolute gold.
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.
what to serve with spoonbread
Tools For This Recipe
Large cast iron skillet
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! Spoonbread can be baked one day in advance, reheating in the oven, covered with foil, until warmed through.
Sweet Corn Spoonbread
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.
- Serve warm.
Video
Notes
Did you make this recipe?
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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.
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.
Thanks!!
I know this is probably a dumb question. I drain the juice out of the regular corn kernels right?
Yes!
Do I drain the creamed corn?
No, the creamed corn is not drained.
Can this recipe be doubled? If so, what size baking dish should I use, and will the cooking time vary?
Yes, absolutely. You can use a 9×13 baking dish.
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.
I actually have not but it sounds amazing!
This looks amazing. Question, can I just use extra frozen corn instead of the cream corn version?
I recommend using the creamed corn version as it is a crucial ingredient to this recipe.
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.
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?
Perhaps your oven thermometer is not properly calibrated? This can severely affect cooking time!
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.
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.
Love! I just made this and subbed the yogurt with more sour cream. Very easy and quick to make. Definitely will be making again.
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.
I made this last night and my husband said it was his favorite thing on the plate! thanks for a great dish
I made this for thanksgiving and everyone loved it!! thank you!!!
Hello yummy! This is very similar to my corn spoon bread recipe but I need to try baking it in a skillet next time!
I don’t have a over proof skillet. Could I just use a baking dish?
Yes, absolutely.
*Oven.
I made this for Thanksgiving and everyone loved it. Thanks, I am always happy to see you in my email box.
This was delicious! All my sisters and brother asked for recipe!! Was a huge hit at thanksgiving!!! Thank you!
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.
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?
There are many easy DIY Jiffy corn mix recipes available online that can be used instead.