Sweet Corn Spoonbread Casserole

Sweet Corn Spoonbread Casserole is a rich, moist, and slightly sweet dish that combines the best of cornbread and creamy corn pudding. This Southern-inspired comfort food is perfect as a holiday side dish, potluck favorite, or weeknight treat. With its soft, spoonable texture and buttery flavor, it’s guaranteed to be a crowd-pleaser!

Why You’ll Love This Recipe

• Easy to make – Just mix, pour, and bake!
• Perfect side dish – Great for Thanksgiving, barbecues, or any gathering.
• Moist and flavorful – A balance of creamy and fluffy textures.
• Versatile – Pairs well with savory meats or can be enjoyed on its own.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cornbread mix (such as Jiffy)
• Canned whole kernel corn, drained
• Canned creamed corn
• Sour cream
• Eggs
• Butter, melted
• Sugar (optional, for extra sweetness)

Directions

1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, mix together cornbread mix, whole kernel corn, creamed corn, sour cream, eggs, melted butter, and sugar (if using).
3. Stir until well combined, then pour into the prepared baking dish.
4. Bake for 40-45 minutes, or until golden brown and set in the center.
5. Let cool slightly before serving.

Servings and Timing

• Servings: 6-8
• Prep time: 5 minutes
• Cook time: 40-45 minutes
• Total time: 50 minutes

Variations

• Cheesy version – Stir in shredded cheddar or Parmesan for a savory twist.
• Spicy kick – Add diced jalapeños or a pinch of cayenne pepper.
• Bacon lover’s option – Mix in crumbled cooked bacon.
• Gluten-free option – Use a gluten-free cornbread mix.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm in the oven at 300°F (150°C) or microwave in short intervals.

FAQs

What’s the difference between spoonbread and cornbread?

Spoonbread is softer, more custard-like, and eaten with a spoon, while cornbread is firmer and sliceable.

Can I use fresh or frozen corn instead of canned?

Yes! Use 1 ½ cups of fresh or thawed frozen corn in place of canned whole kernel corn.

Can I make this ahead of time?

Yes! You can assemble the casserole, refrigerate it overnight, and bake it the next day.

How do I make this dairy-free?

Use dairy-free butter and sour cream alternatives.

Can I make it sweeter?

Yes, add extra sugar or honey for a more dessert-like version.

Is this dish vegetarian?

Yes! Just check your cornbread mix to ensure it’s vegetarian-friendly.

Can I use homemade cornbread mix?

Absolutely! Use 1 cup of cornmeal, ¼ cup flour, 1 tablespoon sugar, 1 teaspoon baking powder, and a pinch of salt.

How do I know when it’s done baking?

The top should be golden brown, and the center should be set but slightly jiggly.

Can I cook this in a slow cooker?

Yes! Cook on low for 3-4 hours or until set.

What main dishes pair well with this?

It pairs well with roasted chicken, barbecue ribs, chili, or ham.

Conclusion

Sweet Corn Spoonbread Casserole is a delicious, buttery, and creamy side dish that’s easy to make and always a hit. Whether you’re serving it for a holiday meal or a simple dinner, it’s sure to become a favorite. Try it today and enjoy every spoonful!

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