- 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
Corn Spoon Bread
Yield: 8-12 servings
This dish can be prepped ahead and cooked when ready to eat. It can also be baked ahead and reheated. Freezes well, too!
Ingredients
Instructions
- 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.
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 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.