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
(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
- Preheat oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, mix together cornbread mix, whole kernel corn, creamed corn, sour cream, eggs, melted butter, and sugar (if using).
- Stir until well combined, then pour into the prepared baking dish.
- Bake for 40-45 minutes, or until golden brown and set in the center.
- 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!
PrintSweet Corn Spoonbread Casserole
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baked
- Cuisine: Southern, American
Description
This Sweet Corn Spoonbread Casserole is a soft, slightly sweet, and buttery side dish that’s a cross between cornbread and a soufflé. Made with simple ingredients, it’s the perfect addition to holiday meals, BBQs, or weeknight dinners!
Ingredients
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can creamed corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 (8.5 oz) box cornbread mix (such as Jiffy)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder (optional, for extra fluffiness)
- 1/2 cup shredded cheddar cheese (optional, for a cheesy version)
- 2 tablespoons chopped chives or green onions (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch or 9×13-inch baking dish.
- Mix ingredients: In a large bowl, whisk eggs, then add sour cream, melted butter, cornbread mix, salt, and baking powder. Stir in whole kernel corn and creamed corn until combined.
- Add cheese (optional): If using cheddar cheese, fold it into the mixture.
- Bake: Pour the batter into the prepared baking dish and smooth the top. Bake for 40-45 minutes (for a 9×9 dish) or 30-35 minutes (for a 9×13 dish) until golden brown and the center is set.
- Serve: Let cool for a few minutes before serving. Garnish with chives or green onions if desired.
Notes
- Make it sweeter: Add 1-2 tablespoons of honey or sugar.
- Spicy version: Stir in diced jalapeños or a pinch of cayenne pepper.
- Storage: Refrigerate leftovers for up to 4 days and reheat in the oven or microwave.
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