Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Sweet Corn Spoonbread
Yield:
6
servings
Prep:
10
minutes
minutes
Cook:
25
minutes
minutes
Total:
35
minutes
minutes
This is basically cornbread on crack with the most amazing creamy, buttery center that just melts in your mouth. It's to die for!
5
stars (
8
ratings)
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 12-inch oven-proof 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.
Notes
*Sour cream can be substituted.
Adapted from
Southern Bite