Sweet Corn Spoon Bread

I’m a Midwestern girl, and corn recipes are near and dear to my heart.

This sweet corn spoon bread is hands down one of the best corn-based recipes I’ve had. (This Chilean corn casserole is right up there too!)

This spoon bread is similar to cornbread – except richer and more dense. The perfect match for a spoon.

Serving Suggestions

• This corn dish is a great side dish for Thanksgiving dinner. You can omit the garlic and jalapeno if you’re planning on serving this for Thanksgiving (or similar) meal.
• This spoon bread also great as a side to a bowl of chili or soup. Treat it like cornbread, but serve it with a spoon!
• Add some bacon bits to the batter before baking.
• Top with hot sauce.

Print

Yield: 10 servings

Sweet Corn Spoon Bread

This makes a big batch. If you're serving it as a side dish for a big meal, it will serve up to 10 people.

Prep Time 30 minutes

Cook Time 1 hour 10 minutes

Ingredients

• 8.5 ounce package Jiffy corn muffin mix
• 1/2 cup melted butter
• 2 ounces cream cheese, softened
• 1 cup sour cream
• 2 eggs, beaten
• 15.25 ounce can whole kernel corn, drained
• 14.75 ounce can cream style corn
• 1 teaspoon garlic powder
• 1 jalapeno, finely chopped

Instructions

1. Preheat oven to 375F. In a large mixing bowl, mix corn muffin mix and melted butter. Next, stir in cream cheese and sour cream. Add eggs, corn, garlic powder, and jalapeno.
2. Pour mixture into a lightly greased 2 quart casserole dish (or 9 x 13-inch cake pan). Bake for 35 to 40 minutes, until spoon bread is firm.