Best described as a delicious merger of baked corn and cornbread, this quick to prepare side dish can be made ahead and reheats and freezes well. Enjoy in place of starches like potatoes and rice on your dinner plate, or use it to bolster a simple meal of soup or salad.
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 with me many years ago, I have served what can best be described as a hybrid of baked corn and cornbread all year round, and it’s a consistent crowd pleaser.
With its tender crumb, crusty edges, and cheesy top, corn spoon bread offers a versatile alternative to dinner plate starches like potatoes, rice, and regular cornbread. Enjoy it as a side dish with chicken, beef, pork, shrimp, or salmon (we love it with this 3-Ingredient Chuck Roast in Foil), or use it to bolster a simple soup, stew, or salad.
Though a serving may be scooped out with a spoon as the recipe name suggests, the spoon bread is sturdy enough to be cut into squares or wedges.
The side dish is quick to prep, can be baked in advance, and reheats very well, making it ideal when entertaining or taking a meal to a friend. It’s a perfect potluck contribution, too. The fully baked dish can even be frozen for later use.
Last holiday season, I paired the spoon bread with my Chicken Tortilla Soup and gave a ready-made meal to several friends. The delivery brought smiles to their faces, and I felt good giving a gift that was truly from the heart and I knew would be appreciated during the fun yet often hectic holiday season.
The recipe can be made in one 9×13-inch baking dish or two 9-inch pie plates. For a homemade alternative to the store-bought box, you may use this recipe for Homemade Jiffy Mix, which can be made gluten-free and comes together with basic pantry ingredients.
- 2 large 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; you may like this homemade Jiffy recipe which can be made gluten-free)
- 1 cup sour cream
- 1/2 cup melted butter
- 1 cup shredded Swiss or cheddar cheese
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Preheat oven to 350 degrees.
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Combine all ingredients except the cheese.
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Spread into greased 9×13 baking dish, and bake for 30 minutes.
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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.
I need help! If I bake this the morning of the supper event(only opportunity I have to get it done is early) how do I reheat it to take it to the event warm?
Thanks for your help!
Hi Lynn, You could warm in the oven and wrap it in foil and a thick towel to transport. If there is an oven to reheat it where you are going, you could pop it in to reheat there. This recipe reheats really well, and it will still tastes good if it’s not piping hot, so you should be fine either way. I hope this helps and that everyone enjoys!
I made this on Thursday night and it is really good!
Great news, Carolyn!
No cheese for me
You can absolutely omit it, June.
I’ve made your corn spoon bread recipe many times and enjoyed it. The last time I made it, I froze a tray for later. I took a chance and baked it from frozen at 350 for maybe an hour, and it was delicious. In future I’ll thaw first just to cut the amount of time using the oven. Thank you!!
Great feedback, Gina…thank you for sharing it, and I’m so glad this recipe has been a keeper!
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Hi Ann;
I have made this recipe for years but my directions call for you to mix 3/4’s of the cheese into the main mix and then sprinkling the remainder on top after it has baked for awhile. I am wondering what the difference is in the texture when prepared your way??
The difference is probably not too significant, Donna. With one cup of cheese in all, I think you might actually taste it more when it isn’t mixed in and you get a concentrated amount on top of each bite. But I bet it’s delicious both ways!
I have made this for years, but never used the eggs or cheese. It is delicious either way.
I’d love to try it your way, too, Sharon!
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I love spoon bread but didn’t know how to make it. Thanks for sharing your recipe on Thursdays Treasures.
You are welcome, Christie. It is always a pleasure!
I have to try this one also and so very easy! My mom was from Tennessee and we grew up eating corn bread of various types. I might try it in a big cast iron skillet I have.
Thanks for the tip on Greek yogurt too, think that is what I will use. YUM!
We love this and there’s so much you can do with it too! We add diced jalapenos or other peppers and/or crumbled cooked sausage.
Your additions sound terrific, Jane. I might have to branch out and use jalapeños the next time. They would pair well with the cheddar!
Every year my Aunt would make this baked corn for our Christmas gathering. It was my favorite dish, along with my other Aunt’s fruit salad of course:-) When I moved, I started making it on my own, it was that yummy:-) I love how your recipe has jiffy mix, and cheese! Your spoon corn bread sounds really fantastic:-) Hugs, Terra
Thank you, Terra. Sometimes, the memories associated with the food are as special as the food itself! I owe particular thanks for what has become a favorite with family and friends to a dear friend, as I mentioned above. So thank you, Jen, too: )