Here’s another easy and delicious side dish I make for my family on busy weeks when I want a side that goes with everything {and that even picky eaters enjoy}. Casseroles are always a fave because you just mix everything together and bake {and there’s always leftovers}! Sweet Corn Spoonbread is a popular Southern dish and perfect for holidays and potlucks too.
I even made this for Christmas dinner this year!
Corn Spoonbread Casserole
Makes 9 servings
Ingredients
- 1 8.5-ounce package JIFFY Corn Muffin Mix
- 1 14.75-ounce can cream style corn
- 1 15-ounce can whole kernel corn, drained
- ½ cup 1 stick butter, melted and slightly cooled
- 1 cup sour cream
- 3 eggs beaten
Instructions
- Preheat the oven to 375 degrees.
- Grease a 8X8 casserole dish with nonstick cooking spray.
- In a large bowl, combine the ingredients and mix well.
- Pour the mixture into the casserole dish.
- Bake 35 to 40 minutes, or until set.
Simple easy to find ingredients make this sweet and creamy casserole!
Beat eggs and then mix together everything in a bowl.
Spread into a greased 8X8 baking dish.
Bake for 35-40 minutes at 375 degrees until golden.
See how light and fluffy this is?! It’s so good!
Serve warm as a side with just about anything and enjoy!
I love your southern twists!
This sounds so good! I need to try this asap!
I've never had anything like this and it looks awesome!
I would love a spoonful right about now!!
This looks so tasty! It goes well with so many things.
My grandma made a recipe like this- so good!
Just made this recipe is in the oven waiting patiently to try it …
Mine is very runny…help!
In is too at 35 minutes. Will try to cook longer.
thank you for sharing your recipes.
I would like to double the recipe. In a 9+ 13, how long should I cook it?
I would still bake for 40 minutes and test with a toothpick. Then bake for an additional 10-15 min until cooked thorough.
Spoonbread was a staple in colonial times but they didn’t add corn to theirs. I prefer the updated version and occasionally add shredded cheese to mine.