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Sweet Corn Spoonbread Casserole

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  • Author: samahkitchen
  • 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

Units Scale
  • 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.