Corn Spoonbread

This simple corn spoonbread is pure comfort in a casserole dish. Creamed corn, sweet corn kernels, sour cream, and butter come together in an easy batter that bakes until lightly golden on top. The result is soft, moist, and spoonable, somewhere between cornbread and a savory pudding, with sweet bursts of corn in every bite. It’s a perfect side for holiday dinners, barbecues, and potlucks.

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Prep Time 10

Cook Time 40

Total Time 50

Course Bread, Side Dish

Cuisine American

Servings servings

Calories 260 kcal

Equipment

11×7 or 2 qt baking dish

Ingredients

2 eggs beaten
1 8.5-ounce package corn muffin mix OR 1 cup self-rising cornmeal plus 1 tablespoon sugar
1 15 oz can cream corn
1 cup frozen corn thawed
1 cup sour cream
1 stick butter melted

Instructions

Preheat the oven to 350°F.
Combine all ingredients in a large bowl. Stir just until the cornmeal mix is moistened.
Spray an 11 × 7-inch baking dish with cooking spray. Pour in the batter.
Bake for 35–40 minutes, or until lightly golden.

Notes

Mix alternative: Use one 8.5-ounce package corn muffin mix OR 1 cup self-rising cornmeal plus 1 tablespoon sugar, not both.

Pan Size: Use an 11×7 baking pan or a 2 qt casserole dish for best results. If using a larger dish, reduce bake time.

Nutrition

Calories: 260kcalCarbohydrates: 9gProtein: 4gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 118mgSodium: 157mgPotassium: 154mgFiber: 1gSugar: 1gVitamin A: 790IUVitamin C: 2mgCalcium: 53mgIron: 0.5mg

Keyword corn casserole, corn muffin mix spoonbread, corn spoonbread, cornbread, sour cream corn casserole

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Corn Spoonbread