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!
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
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