Corn Spoon Bread is best described as a delicious merger of baked corn and cornbread, and the 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.
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- 2 large eggs, lightly beaten
- 1 (8-ounce) can whole corn, drained
- 1 (8-ounce) can creamed corn
- 1 (8½-ounce) package corn muffin mix (like Jiffy; you may like this homemade Jiffy recipe which can be made gluten-free)
- 1 cup (8 ounces) sour cream
- ½ cup (8 tablespoons/1 stick) melted butter
- 1 cup (4 ounces) shredded Swiss or cheddar cheese
Preheat oven to 350℉.
Combine all ingredients except the cheese.
Spread into greased 9×13 baking dish, and bake for 30 minutes.
Remove from oven, sprinkle cheese on top, and bake for 10 minutes more or until cheese is melted and top is golden.
• Prep ahead: This recipe may be prepared early in the day, refrigerated, and baked when ready to eat. Let sit on counter as oven preheats. It also reheats very well if you’d like to fully prepare and simply warm in the oven prior to serving. The casserole freezes well too, both before and after baking.
• Variations in pan size: Sometimes, I bake this recipe in two 9-inch pie plates 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. Also, for a slightly thicker spoon bread, you can bake in a 9-inch square or 8×10 pan. In this case, you may need 5 extra minutes of cooking time.
• Sour cream sub? I have tried this recipe using 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.
Corn Spoon Bread was first posted on November 15, 2012.