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!


  • 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


  1. Preheat oven to 350 degrees.
  2. Combine all ingredients except the cheese.
  3. Spread into greased 9×13 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.


  • 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.

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