This Sweet Corn Spoon Bread is a perfect, quick and easy side dish recipe for your Thanksgiving menu or family meal! Just dump, stir, bake, and enjoy!
This easy Sweet Corn Spoon Bread is a favorite at our house. Some folks call it corn pudding, corn casserole, corn soufflé, even Jiffy Corn casserole. We just call it delicious!
It’s another one of those dump, stir, pour, and bake recipes that we all love, but it tastes like so much more! And it’s perfect as a quick and easy Thanksgiving side dish, but is so easy, it works well for those busy weeknights, too.
It starts with a box of Jiffy Corn Muffin Mix, but we add in two kinds of corn, butter, eggs, and sour cream. Cook and enjoy! It’s that simple and oh-so delicious!
Is spoonbread the same as cornbread?
I like to think of spoonbread and cornbread as being like cousins, not quite siblings and definitely not twins. Cornbread is a crumbly bread made with cornmeal, often baked in a pan, muffin pan, or skillet. It has more of a bread texture than spoonbread.
Now spoonbread, on the other hand, is more like a soft and creamy cornbread. It’s like a cozy, warm, cornmeal pudding that you scoop up with a spoon.
So, even though they share cornmeal as an ingredient, they have different textures and are prepared in their unique ways. They’re both tasty, just with their own special twists!
Why is it called spoon bread?
Great question! Spoonbread gets its name because of its soft and creamy texture. It’s so soft that you can, and likely have to, scoop it up with a spoon, just like you would with pudding. So, the name “spoonbread” comes from the way you enjoy it – with a spoon!
Can you make corn spoon bread ahead of time?
Absolutely! I’ve often made this and baked it the day before and warmed it back up the day of. Several readers have done the same, so be sure to check out all the helpful comments below. I wouldn’t make it more than a day or two ahead of time though. That way you don’t run the risk of your spoon bread spoiling.
Want a slow cooker version of this spoon bread?
Try this Slow Cooker Bacon Cheddar Corn Spoon Bread!
PrintPinSave
4.98 from 46 votes
Recipe Card
Sweet Corn Spoon Bread
Author Stacey Little
Course Side Dish
Cuisine American
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Total Time 45 minutes minutes
Servings 8
Calories 385kcal
Ingredients
- 1 (8.5-ounce) package JIFFY Corn Muffin Mix
- 1 (14.75-ounce) can cream style corn
- 1 (15-ounce) can whole kernel corn, drained
- 1/2 cup butter, melted (1 stick)
- 1 cup sour cream
- 3 eggs
- 1/2 teaspoon salt
Instructions
Preheat the oven to 375°F and lightly grease a 2-quart casserole dish with nonstick cooking spray. In a large bowl, combine the ingredients and mix well. Pour the mixture into the casserole dish. Bake 40 to 50 minutes, or until the spoon bread is golden brown and set.
Video
Notes
To double this recipe: double each of the ingredients and bake in a greased 9×13-inch baking dish for 50 to 60 minutes or until golden brown and set.
Nutrition
Calories: 385kcal
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Did you make my Sweet Corn Spoon Bread?I’d love to see! Share on Instagram, tag @southernbite, and use the hashtag #southernbite!
Tag on InstaLeave a Rating
Original Blog Post Notes – March 18, 2014
Do you ever have those moments where you feel like you’re living someone else’s life – like surely this can’t be really happening to you? Well, I’ve been having one of those moments for the past 168 hours. Ever since the release of the cookbook last week, my life has been a dream.
Each morning I wake up thinking that it is surely not happening to me and that the past few days have simply been a dream. But each morning, I wake up to the sweet, loving messages from each of you praising the book. It’s been nothing short of overwhelming and completely unbelievable.
The book spent several days as the #1 Best Seller in Amazon’s “Southern Cookbooks” category and continues to be the #1 new release in that category. There are stores that sold out of the book the first day. It’s just astonishing.
But the best part of all of this has been the sweet, amazing, beautiful, heart-felt messages from y’all. The response has been more than I can handle. If I haven’t had a chance to respond to your message, please know that I’ve seen them all and I WILL respond to each and every one of them as soon as I can.
When you put so much time, effort, and love into something like this, you want it to be successful and by my standards it’s a raving success because of each of you. I can write a hundred books, but if there is no one out there to spend their hard-earned money on them, they just end up as paper sitting on a dusty shelf.
This book isn’t my book. This book is OUR book. Your love and support through all of this has been completely overwhelming.
The book has given me another platform to share my mission of getting families back to the table – to share a meal and to share their lives with one another. For me that’s what all this is really about.
