Don’t you love it when a friend passes along a favorite recipe?  While I enjoy creating new recipes of my own, I am always thrilled to try someone else’s tried and true favorites.

Over the years, one special friend has shared quite a few gems, including this recipe for corn spoon bread.  Her Thanksgiving table would be incomplete without it.  Since she first shared her recipe many years ago, I have served this baked corn-cornbread hybrid year round and it is a consistent crowd pleaser.

Last year, I paired this with my Chicken Tortilla Soup recipe and gave a ready-made meal to several friends.  Both are easy to make ahead, freeze and reheat well, and brought smiles to faces when I made the deliveries.  What’s more, I felt good giving a gift that was truly from the heart and that I knew would be appreciated during the fun yet often hectic holiday season.

Corn Spoon Bread

This dish can be prepped ahead and cooked when ready to eat. It can also be baked ahead and reheated. Freezes well, too!

  • 2 eggs, lightly beaten
  • 1 8-ounce can whole corn, drained
  • 1 8-ounce can creamed corn
  • 1 8 1/2-ounce package corn muffin mix (like Jiffy)
  • 1 cup sour cream
  • 1/2 cup melted butter
  • 1 cup shredded Swiss or cheddar cheese

  1. Preheat oven to 350 degrees.
  2. Combine all ingredients except the cheese.
  3. Spread into greased 9×13 baking dish, and bake for 30 minutes.
  4. Remove from oven, sprinkle cheese on top, and bake for 10 minutes more or until cheese is melted and top is golden.


Sometimes, I bake this recipe in two pie plates or 8-inch square pans and freeze one for later use. In that case, I bake for 25 minutes before topping with the cheese, then bake 10 more minutes to melt the cheese and slightly brown the top.

Additionally, I have tried this recipe using all Greek yogurt in place of the sour cream. Hot out of the oven, a hint of tartness was present. When reheated the following day, the tartness had mellowed and the difference between the two versions was hard to detect.

This recipe was shared with Chocolate, Chocolate and More Chocolate’s Thursday’s Treasures.