Sweet Corn Spoon Bread
This riff on the popular JIFFY corn casserole includes an extra egg, which gives this version a creamy, almost souffle-like consistency.
It’s Thanksgiving week!
While Christmas will forever and always be my most favorite holiday, nothing beats Thanksgiving food. Yes, the turkey is great, but I live for the side dishes. I sacrifice turkey so there is more room on my plate for stuffing, mashed potatoes, rolls, and… veggie casseroles! Corn is one of my favorites when it comes to casseroles, so I’m always up for trying a new spin on corn pudding or corn spoonbread.
The recipe for spoon bread casserole using JIFFY corn muffin mix is pretty popular and I made a Paula Deen version of it a few years ago – no eggs and the addition of cheddar cheese. It was a massive hit at Thanksgiving that year, and I’ve made it one or two times since. There’s been an influx of corn pudding recipes in my Pinterest feed lately and I couldn’t ignore the craving!
This version is very similar to the original JIFFY recipe, except that it uses an additional egg and some salt. The extra eggs gives it a little bit more a souffle-like consistency – creamy yet firm. The top and sides of the spoon bread develop an awesome crust, which I will fight everyone for.
If you want a ridiculously easy corn spoon bread that everyone will go nuts over, put this on your Thanksgiving menu!
(Also, some cheddar cheese or maybe a crushed Ritz topping could be delicious!)
Four years ago: Turkey, Mushroom & Wild Rice Soup
Five years ago: Cranberry-Walnut Rolls
Six years ago: Chocolate-Pistachio Biscotti
Sweet Corn Spoon Bread
Ingredients
- 8.5 ounce (240.97 g) package JIFFY Corn Muffin Mix
- 14.75 ounce (418.16 g) can cream style corn
- 15 ounce (425.24 g) can whole kernel corn, drained
- ½ cup (113.5 g) unsalted butter, melted
- 1 cup (230 ml) sour cream
- 3 eggs
- ½ teaspoon (0.5 teaspoon) salt
Instructions
- Preheat the oven to 375 degrees F and lightly grease a 2-quart casserole dish with nonstick cooking spray.
- In a large bowl, combine all of the ingredients and mix well with a wooden spoon. Pour the mixture into the casserole prepared casserole dish.
- Bake for 35 to 40 minutes, or until the center of the spoonbread is firm and no longer jiggles. (Please note that if you use a deeper casserole dish, your bake time could be longer.)
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I’ve tried making spoon bread from scratch, without Jiffy, and this is better. Simple, hearty, delicious. I highly recommend this for any meal.
Add cooked ground sausage and it is yummy!
Hi, I’d really like to bake and then freeze this recipe. Has anyone frozen it after it’s baked thought it for 24 hours and then reheated it?
I wanted a sweet version so I substituted sour cream with softened 8oz package of cream cheese. Just a pinch of salt and about three tablespoons of Monkfruit sweetener. Going to try freezing individual serving. If that works will try making muffins that I can just take out when wanted.
Great recipe! My family loves it every time. I am interested in converting the recipe from a casserole to individual cups/muffins. Any pointers?
I haven’t made it into muffins, but just be sure to reduce the baking time.
I am looking into making this recipe for Christmas but want to confirm is this recipe does call for 1 BOX of the 8.5 ounce package JIFFY Corn Muffin Mix because I read on a previous comment how their’s never set and someone mentioned that 2 boxes should be used and not 1. Also, is it better to cook this in a glass or ceramic dish ? Thank You!
Was a huge hit at Thanksgiving. I doubled the recipe and am glad I did – everyone wanted more! Followed the recipe and came out exactly as desired.
Oh! My! This is amazing. I looked up corn spoon bread because a book I was reading referred to it and I’d never heard of it. How have I reached my 50s, lived my entire life in the South, and never had any variation of this? I was a little hesitant because the title said, “Sweet” Corn Spoon Bread but I liked that it didn’t add any sweetener like some other variations do. I made it exactly as written as a side for grilled steaks. It’s not in-your-face sweet at all. It’s savory and delicious. My notoriously-picky meat & potatoes husband said, “You’re going to keep this recipe, right?” Very High Praise!! I asked him what he thought about having it at Thanksgiving with turkey gravy…his eyes rolled in his head and he moaned a little. :-) I agree with you by the way, the crust is YUM!! Thanks for posting!
Sorry, mine was a bust. Never set. Too bad.
I think it’s because the recipe says 1 box of jiffy corn muffin mix, it should be 2 boxes like in the original. She should fix the recipe
Are you able to prep this for next day baking? (Refrige unbaked mix overnight).
Thx😊
Hi Amy, Yes you could! Bring it to room temperature or add 5 to 10 minutes baking time.
I’ve been making a version of this for years. I add about a half tablespoon of sweetener (sugar or stevia). It was one of my mom’s favorite holiday sides. It reminder her of the side they served at ChiChi’s.
Have you ever made this for an event the next day? I baked it the night before, but the next day, but it tasted soggy. Thank you for any help!
Hi Lisa, I have not made this ahead of time. Did you reheat the next day, or serve at room temperature?
I’ve never had this before, so I was excited to make it and I loved it! I added some Monterey jack cheddar cheese to the mix. Delicious! Leftovers stay moist and yummy too.
Hi Claudia, So thrilled to hear you enjoyed this! Thanks so much for stopping back to share a review!
My niece made this for our Thanksgiving feast. I made a similar recipe in a crockpot which was more pudding than spoonbread. Major ingredient difference was the eggs. Hers was F A R better. Would this recipe work in a crockpot? Gotta minimize oven use.
Hi Charles, So awesome to hear you loved it! I’ve not tried this particular recipe in a slow cooker so I couldn’t say for sure, but if you give it a try I’d love to hear about the results!
I’ve tried several recipes, and they were okay, but this one is the one for me. I loved it, as did my family. It is now my go to. I will experiment with adding carmalized onions or maybe roasted poblanos, but a fantastic recipe. Thank you,
Oh heck yea I love a good corn spoon bread! I use a recipe I got from my Godmother and every time I make it people lose their minds. Love this puffier version too it’s beautiful.
I had corn pudding of some type in my head for Thanksgiving. I had another recipe selected, but then you posted this. I made it for two separate celebrations and it was delicious. I made one as written and the second one I doubled and made in a 13 x 9 dish. I used low fat sour cream and egg beaters, but real butter. I thought it was delicious. Now to use up the leftovers!!
I grew up loving spoon bread. I think it’s time it had its moment in the spotlight!
Kari
http://www.sweetteasweetie.com
Hope you’re feeling better from last week. Have a wonderful Thanksgiving with your family! Thank you for all of your creative and yummy recipes!
This is a nice recipe that I use often, but it is not true Southern Spoon Bread. I would suggest googling Boone Tavern Spoon Bread as they are famous for it and give it a try as well. Happy Thanksgiving.
Hi Jamie, Thanks for the tip, I will definitely check out that recipe!
A version of this has been a family favorite for well over two decades. I recently looked at the original recipe at jiffymix.com and was surprised to see that it called for 8-ounce cans of corn and creamed corn. However it’s made, it’s delicious!
the only difference I see is the 8 Oz cans are for 1 1/2 quart dish and the 14oz is for a 2quart
This is one of my favorite dishes to serve along side a baked brown sugar ham. I first discovered this yummy casserole when it was served as part of breakfast during my honeymoon many years ago. That particular version was served with a side of salsa, which was a perfect accompaniment! Can’t wait to make it again! :)
I’ve started adding a chopped, caramelized onion to the Jiffy recipe- it’s amazing! Now I’ll try that extra egg as well!