- 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
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!
Ingredients
Instructions
- Preheat oven to 350 degrees.
- 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
- 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.