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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Oh, yeah. I’ve made extras of this spoonbread and hoarded it, all for me to enjoy later.
I love how perfect and delicious this looks.
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! 🙂
You mentioned the yoghurt can be substituted for sour cream, can the sour cream be substituted for yoghurt?
The sour cream can be substituted for yogurt.
Would this work in a crock pot, for maybe 4 hours on low?
Unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment.
Lindsay, did you try this? I was wondering the same thing.
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.
This is actually more on the savory side – the sugar just adds a hint of sweetness.
I leave out the sugar and it’s fine!
What can I substitute in place of the corn muffin mix as it is not available in my country
There are many easy DIY Jiffy corn mix recipes available online that can be used instead.
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.
Yes, absolutely.
We do not have the muffin mix in SA. Can it preferably be left out or must it be substituted with something else ?
There are many easy DIY Jiffy corn mix recipes available online that can be used instead.