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
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- 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.