Sweet Corn Spoon Bread

Sweet Corn Spoonbread | browneyedbaker.com
This riff on the popular JIFFY corn casserole includes an extra egg, which gives this version a creamy, almost souffle-like consistency.

Sweet Corn Spoonbread | browneyedbaker.com

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.

Sweet Corn Spoonbread | browneyedbaker.com

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.

Sweet Corn Spoonbread | browneyedbaker.com

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!)

Sweet Corn Spoonbread | browneyedbaker.com

Four years ago: Turkey, Mushroom & Wild Rice Soup
Five years ago: Cranberry-Walnut Rolls
Six years ago: Chocolate-Pistachio Biscotti

Sweet Corn Spoon Bread

Servings 6 to 8 servings
Prep 5 minutes
Total 45 minutes
Course: Side Dish
Cuisine: American
Author: Michelle
The extra egg in this riff on the popular JIFFY corn casserole gives this version a creamy, almost souffle-like consistency.

Ingredients:

  • 8.5
    ounce
    package JIFFY Corn Muffin Mix
  • 14.75
    ounce
    can cream style corn
  • 15
    ounce
    can whole kernel corn, drained
  • ½
    cup
    unsalted butter
    (melted)
  • 1
    cup
    sour cream
  • 3
    eggs
  • ½
    teaspoon
    salt

Directions:

  1. Preheat the oven to 375 degrees F and lightly grease a 2-quart casserole dish with nonstick cooking spray.
  2. 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.
  3. 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.)

Recipe Notes:

Nutritional values are based on one serving

Nutrition:

Calories: 515kcal
Fat: 30g
Saturated fat: 16g
Cholesterol: 143mg
Sodium: 916mg
Potassium: 320mg
Carbohydrates: 54g
Fiber: 4g
Sugar: 13g
Protein: 9g
Vitamin A: 960%
Vitamin C: 4.7%
Calcium: 87%
Iron: 2.1%

Did you make this recipe?

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