Corn Spoon Bread

Ann Fulton
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5 from 5 votes
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Corn Spoon Bread is 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.Save

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.

Corn Spoon Bread is 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.Save
Pantry and refrigerator staples come together with ease in this versatile side dish.
Corn Spoon Bread is 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.Save
The batter is light and fluffy and can be mixed by hand. No electric beater or stand mixer is necessary.
Corn Spoon Bread is 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.Save
The original recipe calls for Swiss cheese, which offers a lovely flavor. For those who may not gravitate towards that cheese variety, sharp cheddar is delicious too. You could further experiment with Gruyere, mozzarella, or even a Mexican or Italian blend, depending on what will be served alongside.
Corn Spoon Bread is 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.Save
The edges become golden and crusty while the inside is moist and tender. I often freeze a few leftover pieces for a quick side when needed. You can also freeze the whole thing once cooked, which is helpful when planning for a large gathering. 
You can even make your own Jiffy Corn Muffin Mix to use in the crowd-pleasing corn spoon bread.Save
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. 
Corn Spoon Bread is easy, versatile, can be prepped ahead, and freezes well. Perfect for easy weeknights, potlucks, taking a meal to a friend, and holiday tables.Save
Among its many delicious pairings, versatile corn spoon bread is delightful served with Slow Roasted Whole Chicken and Harvest Brussels Sprouts. The Pumpkin Pie Cake in the rear is rather tasty too! 
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.Save
The corn spoon bread recipe can be made in one 9×13-inch baking dish or two 9-inch pie plates. For a thicker spoon bread, you can use a smaller pan, like an 8×10 or 9×9, adjusting the baking time up a few minutes as needed. 

If you try this recipe, let us know. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is appreciated.

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Corn Spoon Bread

5 from 5 votes
This dish can be prepped ahead and cooked when ready to eat. It can also be baked ahead and reheated. Freezes well, too!
Servings: 8-12 servings
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 350℉.
  2. Combine all ingredients except the cheese.
  3. Spread into greased 9x13 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.

Notes

• 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 8x10 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.
Tried this recipe?Click here to rate and comment.

Corn Spoon Bread is 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.Save

Corn Spoon Bread was first posted on November 15, 2012. 

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34 responses to “Corn Spoon Bread”

  1. Diane Avatar
    Diane

    My kind of side dish – delicious and easy to make. Ann, I have a question —- I am having company and planning to make chicken divan along with a green salad. Do you think this would be OK as a side or would it be too heavy? I’m open to any suggestions for a side dish for the chicken divan. Thanks for your help!

    Reply
    1. Ann Avatar
      Ann

      Hi Diane, I actually love this as a side dish with the menu you planned. It wouldn’t have been the first thing that came to my mind, but with the broccoli in the chicken divan and a crisp salad, the corn spoon bread will round things out beautifully. If it works for you, I’d bake it in advance and reheat in the oven. You’ll get added browning and crispiness around the edges the second time around, and the added texture will be a bonus.

      Reply
      1. Diane Avatar
        Diane

        I like your suggestion of reheating. Baking at the day before works well for me. Could you please give me directions for how to reheat in the oven? Thanks.

        Reply
        1. Ann Avatar
          Ann

          I stick with 350℉ and give it about 15 or so minutes, depending on oven. Just keep an eye on it, and remove from the oven when the top is golden to your liking. At that point, the inside will be plenty hot. It’s really hard to overcook this one. Hope that helps and the corn spoon bread is a hit!

          Reply
  2. Maristela Avatar
    Maristela

    This recipe is delicious and my family loves it!
    I’ve made it so many times since this past Thanksgiving, that I tried something new roday: I did not have Jiffy’s mix, so I used a box of Trader Joe’s cornbread mix. Same steps, just left out the butter, as I used 1/2 cup oil. The result: moist, and thick, and wonderful! It took me 60 mins to bake it, I was rushing to feed my hungry kids, and forgot to add the cheese… nobody noticed it.

    Reply
    1. Ann Avatar
      Ann

      I’m so glad the spoon bread recipe has been repeated often, Maristela! Thank you for your terrific feedback and the mention regarding the Trader Joe’s mix. Good to know!

      Reply
  3. Brenda Haines Avatar
    Brenda Haines

    I made this today and am having it with supper tonight as a side with thick pork chops and salad. It passed the taste test with my husband. I used a 9 x 13 pan and cut it in large pieces to freeze. We are seniors and like easy to make things that can be divided up and frozen for other meals.

    Reply
    1. Ann Avatar
      Ann

      I’m delighted this passed the test, Brenda, and that you have more to pull out of the freezer another night. Thank you for taking the time to let me know!

      Reply
  4. Susan Weed Avatar
    Susan Weed

    My family raves about this cornbread. So delicious.

    Reply
    1. Ann Avatar
      Ann

      So happy it’s a hit, Susan! Thank you for letting me know.

      Reply
  5. Lynn Schnepf Avatar
    Lynn Schnepf

    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!

    Reply
    1. Ann Avatar
      Ann

      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!

      Reply
      1. April Faber Avatar
        April Faber

        Hi Ann, I often bake ahead and put side dishes in a crockpot to reheat for the dinner. The corn spoon bread won’t look as pretty but reheats well in the crock and there are rarely leftovers!

        Reply
        1. Ann Avatar
          Ann

          Great idea, April. Thanks for mentioning and so happy the spoon bread is a hit!

          Reply
  6. Carolyn Avatar
    Carolyn

    I made this on Thursday night and it is really good!

    Reply
    1. Ann Avatar
      Ann

      Great news, Carolyn!

      Reply
  7. June Avatar
    June

    No cheese for me

    Reply
    1. Ann Avatar
      Ann

      You can absolutely omit it, June.

      Reply
  8. Gina Avatar
    Gina

    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!!

    Reply
    1. Ann Avatar
      Ann

      Great feedback, Gina…thank you for sharing it, and I’m so glad this recipe has been a keeper!

      Reply
  9. The Fountain Avenue Kitchen – Slow Cooker Spaghetti Sauce

    […] enough for your family as well.  Often, I make two Slow Roasted Chickens at a time along with Corn Spoon Bread. This meal is always a hit and pairs beautifully with any green veggie or a simple salad.  Broccoli […]

    Reply
  10. Donna Sheehan Avatar
    Donna Sheehan

    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??

    Reply
    1. Ann Avatar
      Ann

      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!

      Reply
  11. Sharon Markey Avatar
    Sharon Markey

    I have made this for years, but never used the eggs or cheese. It is delicious either way.

    Reply
    1. Ann Avatar
      Ann

      I’d love to try it your way, too, Sharon!

      Reply
  12. The Fountain Avenue Kitchen – BBQ Chicken Salad with Better-for-You Buttermilk Ranch

    […] avocados, on a bed of baby spinach.  A crusty roll or a side of corn bread — even my  Corn Spoon Bread — are all perfect accompaniments.  In our house, this is a salad the kids and the adults are […]

    Reply
  13. The Fountain Avenue Kitchen – Chicken Tortilla Soup

    […] soup, paired with a batch of corn spoon bread, was my gift of choice.  It is one of my favorites, can be made easily in a large quantity, and […]

    Reply
  14. Christie - Food Done Light Avatar
    Christie - Food Done Light

    I love spoon bread but didn’t know how to make it. Thanks for sharing your recipe on Thursdays Treasures.

    Reply
    1. Ann Avatar
      Ann

      You are welcome, Christie. It is always a pleasure!

      Reply
  15. Mary Lou Keller Avatar
    Mary Lou Keller

    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!

    Reply
  16. Jane Avatar
    Jane

    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.

    Reply
    1. Ann Avatar
      Ann

      Your additions sound terrific, Jane. I might have to branch out and use jalapeños the next time. They would pair well with the cheddar!

      Reply
  17. Terra Avatar
    Terra

    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

    Reply
    1. Ann Avatar
      Ann

      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: )

      Reply