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

The extra egg in this riff on the popular JIFFY corn casserole gives this version a creamy, almost souffle-like consistency.
4.44 (16 ratings)

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

Nutritional values are based on one serving
Calories: 515kcal, Carbohydrates: 54g, Protein: 9g, Fat: 30g, Saturated Fat: 16g, Cholesterol: 143mg, Sodium: 916mg, Potassium: 320mg, Fiber: 4g, Sugar: 13g, Vitamin A: 960IU, Vitamin C: 4.7mg, Calcium: 87mg, Iron: 2.1mg

Did you make this recipe?

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