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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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!
This is like the “corn pudding” recipe I have, I add shredded cheese, SUPER
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.
Yes, absolutely. What a great idea!
I also am interested in doing this for Thanksgiving but need to do as much ahead as possible so my oven is freed up for the most part on the morning of Thanksg. What are your do-ahead recommendations if any? I realize it is best fresh out of the oven, but how about next best thing?
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.